SHRIMP IS ON THE MENU TONIGHT ENJOY DAN:

                SHRIMP STIR-FRY SWEET AND SPICY by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp, peeled and deveined

8 ounces vermicelli (bean thread) or rice sticks

1 teaspoon toasted sesame oil

1 tablespoons olive oil

1/4-cup light soy sauce

3 tablespoons fish stock or chicken stock or water

2 tablespoons brown sugar

1 teaspoon chili garlic sauce

4 garlic cloves, minced

2 bell peppers, seeded and chopped

6 baby bok-choy, bulb sliced, leaves left whole

1 onion, chopped

6 ounces snow peas

1 tablespoons cornstarch

1/4-cup toasted peanuts

Handful fresh basil

DIRECTIONS:

1.    Place noodles in a bowl and pour boiling water to cover and let sit for 20 minutes.

2.    Drain and snip into 6-inch lengths.

3.    Stir together in a bowl soy sauce, broth, brown sugar, chili garlic sauce, and cornstarch and sesame oil- set aside.

4.    In a wok heat tablespoon oil over medium-high heat until sizzling

5.    Cook garlic 1 minute.

6.    Add peppers, bok-choy, and onion, stirring occasionally for about 4-5 minutes.

7.    Add shrimp and snow peas and cook stirring occasionally for about 4 minutes.

8.    To the wok ingredients add  the soy sauce mixture, and noodles.

9.    Stir until well blended.

10. Serve in individual bowls and top with toasted peanuts and fresh basil.

ENJOY DAN:                                           BON-APPETITE!