1/4 cup (60 ml) Hoisin sauce

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) soy sauce

1 1/2 lb (675 g) shrimp, peeled and deveined

1/4 cup (60 ml) vegetable oil

2 cups (500 ml) snow peas trimmed and cut on the diagonal into thirds

6 green onions, finely sliced (keep the white and green parts separate)

2 tablespoons (30 ml) sesame seeds

1 tablespoon (15 ml) chopped fresh ginger

2 cloves garlic, chopped

1/4 teaspoon (1 ml) Asian chile paste, or to taste

2 tablespoons (30 ml) toasted sesame oil

Salt

In a bowl, combine the hoisin sauce, vinegar and soy sauce. Set aside.

Pat the shrimp dry with paper towels.

In a wok, heat half the vegetable oil over high heat. Stir-fry half the shrimp until they change colour, about 2 minutes. Season with salt. Set aside and repeat with the remaining vegetable oil and shrimp. Set aside.

In the same wok over medium-high heat, stir-fry the remaining ingredients, except the green part of the green onions, in the sesame oil for 3 to 4 minutes. Add the shrimp and reserved sauce. Stir-fry for 1 to 2 minutes more. Garnish with the green part of the green onions.

Serve on basmati rice.

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