1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce
In a 10−inch skillet heat oil over medium heat; add and garlic and sauté until peppers are tender,
about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to
turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2
minutes. Add remaining ingredients; cook, stirring constantly, until heated through.
May be served over hot rice or rice noodles if desired.
Serves 2.
