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Orange, Ginger & Coconut Sauce

Shrimp Stir Fry with Orange Ginger Coconut Sauce
Serves 4

24 pieces (21-25) shrimps peeled and deveined
1 red pepper cut julienne
1 green pepper cut julienne
1 small red onion cut julienne
1 small carrot shredded
20 pieces snow peas
8 oz Orange, Ginger & Coconut Sauce
Salt and pepper to taste
1 tablespoon vegetable oil

In a large skillet over medium heat add vegetable oil. Add shrimp and cook for 3 minutes stirring occasionally, add all vegetables and cook for another 3 minutes to soften vegetables stirring occasionally. Add Chef Pascal Orange Ginger & Coconut sauce and cook for 3 more minutes. Add salt and pepper to taste. Serve over rice.

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