Sesame Shrimp Stir-Fry

2 cups water

1 cup uncooked white rice

1 pound medium shrimp, peeled and deveined

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper

1 clove garlic, minced

1 tablespoon sesame seeds

¼ teaspoon ground black pepper

2 tablespoons sesame oil

1 red bell pepper, sliced into thin strips

3 green onions, sliced

3 tablespoons teriyaki sauce

½ pound sugar snap peas

⅛ cup cornstarch

¾ cup chicken broth

¼ teaspoon salt

In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.

Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.

Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.