Scrambled eggs and veggies, Asian-style. Perfect for a an easy and satisfying brunch or supper entree.

Stir-Fry Shrimp Scramble

6 ounces sugar peas
4 ounces shrimp
1/4 cup chopped green onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (8-ounce) can water chestnuts, sliced
6 large eggs
1/2 teaspoon minced fresh ginger
1/2 teaspoon salt

1. In a skillet over medium heat, cook trimmed sugar peas, shrimp, chopped green onions, and chopped garlic cloves in hot oil until the sugar peas are soft. Stir in sliced water chestnuts. Cook, stirring occasionally, until heated through, about 5 minutes.
2. In a bowl, with an electric mixer at medium speed, beat together eggs, ginger, and salt. Pour over the vegetables. With a pancake turner, gently lift and turn the mixture until the eggs are thickened and solid.

Makes 6 servings.