|2||tablespoons dry sherry or cooking wine|
|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® Teriyaki Stir-Fry Sauce|
|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|
In bowl, combine sherry, sugar and shrimp. In glass measure, combine broth, oyster sauce, teriyaki sauce, cornstarch and sesame oil.
Heat large wok or skillet over medium-high heat. Add stir-fry oil, gingerroot and garlic. Stir-fry 1 minute or until fragrant.
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.