1/4 cup (60 ml) chicken broth

2 tablespoons (30 ml) hoisin sauce

2 tablespoons (30 ml) honey

1 1/2 tablespoons (22 ml) grated fresh ginger

2 cloves garlic, finely chopped

2 green onions, chopped

2 tablespoons (30 ml) peanut oil

1 red bell pepper, cut into strips

4 cups (1 litre) sliced mushrooms

125 g snow peas

1/4 cup (60 ml) water chestnuts, thinly sliced

375 g peeled raw shrimp

Salt and pepper

1/4 cup (60 ml) cilantro, chopped

1 teaspoon (5 ml) sesame oil

Rice vermicelli, cooked

In a bowl, combine the chicken broth, hoisin sauce, honey, ginger, garlic and green onions. Set aside.

In a wok or large skillet, heat the peanut oil. Stir-fry the bell pepper, mushrooms, snow peas and water chestnuts for about 1 minute.

Stir in the chicken broth mixture and shrimp. Sauté until the shrimp have changed color. Season with salt and pepper.

Add the cilantro, sesame oil and serve over the rice vermicelli.

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