Shrimp and Pea Stir-fry

INGREDIENTS

2 tablespoons dry sherry or cooking wine
1 teaspoon sugar
1 pound large raw shrimp, peeled and deveined
½ cup chicken broth
2 tablespoons HOUSE OF TSANG® Oyster Flavored Sauce
2 tablespoons HOUSE OF TSANG® KOREAN TERIYAKI™ Sauce
2 teaspoons cornstarch
½ teaspoon HOUSE OF TSANG® Sesame Seed Oil
1 tablespoon HOUSE OF TSANG® Stir-Fry Oil
1 teaspoon finely chopped peeled gingerroot
2 cloves garlic, minced
1 cup sugar-snap peas, trimmed
¼ cup chopped garlic chives or regular chives

DIRECTIONS

1. In bowl, combine sherry, sugar and shrimp. In glass measure, combine broth, oyster sauce, teriyaki sauce, cornstarch and sesame oil.
2. Heat large wok or skillet over medium-high heat. Add stir-fry oil, gingerroot and garlic. Stir-fry 1 minute or until fragrant.
3. Add shrimp mixture and sugar-snap peas to wok. Stir-fry 2 to 3 minutes or until shrimp start to turn pink. Stir broth mixture; add to wok. Stir-fry 1 to 2 minutes longer or until shrimp are just cooked and peas are crispy and tender. Add chives; stir-fry until combined.