INGREDIENTS
1 lb
shrimp
3 tbsp
vegetable oil
1/2
onion
1/2
red bell pepper
1 cup
sugar snap peas
1 large
carrot
8 ozs
canned water chestnuts
5 cloves
garlic
1 tbsp
ginger
1/2 cup
chicken stock
1/8 cup
soy sauce
1 tbsp
cornstarch
1/2 tbsp
rice wine vinegar
1 1/2 tbsp
brown sugar
2 tsp
chili-garlic sauce
1 serving
green onions