1 oz. Thai Spice blend
1 cup sugar snap peas
2 carrots, sliced thin 2 celery stalks, sliced thin 1/2 red onion, sliced thin 1/2 red bell pepper, stem and seed pod removed, sliced thin
1 lb. jumbo shrimp, shelled and de-veined
1/2 block of firm tofu, sliced in one-inch cubes
1 can coconut milk
1 can straw mushrooms, drained
1/2 cup vegetable broth
1 tsp. vegetable oil
Green onions and cilantro for garnish
Sauté sugar snap peas very quickly in vegetable oil and remove from skillet. Toss shrimp and tofu in the Thai spice blend and sauté in the hot skillet for about two minutes, browning on both sides. Add coconut milk, straw mushrooms and vegetable broth. Once the liquids are simmering, add the snap peas, carrots, celery, onion and bell pepper. Simmer to taste but be careful not to over cook the shrimp.
Whole Spice Manager, Jackie Henkelman, likes to serve this with Jasmine rice and garnish with sliced green onions and tons of cilantro. She also likes to have some fresh hot chilis on the side.