SWEET CHILI SHRIMP WITH WOK-FRIED VEGETABLES

INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas

1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce

INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas
1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce

PREPARATION METHOD
Take shrimp out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 7-8 minutes at 400° F. Heat a large wok or other large pan over high heat. Add all broccoli and cook for 1 minute, then add remaining vegetables. Allow to char slightly on one side (about 2 minutes), then stir in chopped garlic and ginger. Cook for 1 minute, stirring to evenly cook ginger and garlic, then add soy sauce. Stir and coat all vegetables for another minute, then serve immediately with Sweet Chili Shrimp.

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