In wok, stir-fry red peppers in hot canola oil for 1 minute.
Add snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until veggies are crisp-tender.
Remove and keep warm.
In wok, combine broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil.
Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink.
Return red pepper mixture to skillet; heat through.
Serve over fettuccine or rice.
Originally Submitted
11/4/2014
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