Spicy Asian Shrimp Stir Fry
Spicy Sauce:
3 TB Tomato Paste
4 TB Chicken Stock
3 tsp Rice Wine Vinegar
2 tsp sugar
3 tsp soy sauce
2 tsp sesame oil
1 tsp cornstarch
1 tsp red pepper flakes (use more for a spicier dish)

Directions: Mix all ingredients in a bowl and set aside

Shrimp and Vegetables
1 lb shrimp, shells removed (or use chicken, tofu)
1 tb chopped garlic
1 tb chopped ginger
1 cup snap peas
1 cup sliced bok choy
1 diced red pepper
½ cup diced onions
1 Tb olive oil
1 TB sesame oil
1 Tb sliced green onion
1 TB cilantro leaves

Directions: Heat oil in pan to medium high. Add onion and peppers, when they begin to lightly brown, add garlic and ginger. Stir. After 2 minutes, add peas. As it begins to brown up, add bok choy and shrimp. Once shrimp curls up and is fully pink, add sauce. Stir so everything is fully coated. Once it comes to a boil, serve. Garnish with cilantro and green (WZZM) --