Asian Shrimp & Sugar Snap Peas Stir Fry

1/2 cup chicken stock

1 tablespoon soy sauce

1 tablespoon white wine vinegar

2 teaspoons granulated sugar

2 teaspoons cornstarch

1/2 teaspoon sesame oil

1 tablespoon peanut or vegetable oil

3 cloves garlic, minced

1 tablespoon peeled and minced gingerroot

1 pound medium shrimp, peeled and deveined

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/2 pound sugar snap peas, ends trimmed

2 tablespoons lemon juice

1. Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside.

2. In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes.

3. Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste.

4. Add sugar snap peas; sauté 3 minutes.

5. Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes.

6. Sprinkle with lemon juice.

Makes 4 servings.