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This recipe for spicy shrimp stir fry is very quick and easy. Prepare the rice first, and while the rice is cooking, prepare the stir fry.

What you will need:
1 tablespoon Mongolian Fire Oil (can be found in the International section of the grocery store)-this is basically a soy and peanut oil with red chili pepper
2 cups or more of fresh or frozen sugar snap peas (ends snipped off)
2 cups or more of fresh broccoli cut in florets
1-2 tablespoons dried chili pepper (add more or less depending on desired hotness)
1 tablespoon sugar
1 tablespoon butter
dash of salt and pepper (garlic salt and lemon pepper work well, too)
3 cloves garlic, minced
1 pound of cooked shrimp, defrosted if necessary and tails pulled out.
1/4 cup of white zinfandel or white wine
1 cup uncooked brown or white rice, prepared according to package directions

Optional recipe for rice:
Prepare the rice according to package directions and add dried parsley and a cube of either chicken or beef bouillon. Or substitute water for 1 can chicken or beef broth. The rice usually takes about 30 minutes.

Stir fry:
While the rice is cooking, run the shrimp under warm water. To de-tail the shrimp, hold firmly where the tail meets the body of the shrimp and pull in an upwards motion. It is best if you can get the entire shrimp out of its tail. Rinse the shrimp thoroughly. Heat the wok (or large skillet) on high with the Mongolian fire oil. When the oil starts to sizzle, add the garlic, and after about 1 minute, add the shrimp, sugar snap peas and broccoli. Sprinkle the top of the vegetables and shrimp with the salt, sugar and pepper and dried red pepper. Let cook for a few minutes, stirring when needed. Add the butter and wine. Continue stirring. The stir fry should be done in about 10-15 minutes, or when the vegetables are crisp and most of the liquid is gone from the skillet. Serve the shrimp and vegetables over the rice. Enjoy!