Toss shrimp with ginger and garlic. Refrigerate about an hour.
Mix teriyaki sauce, broth and crushed red pepper. Heat oil in large skillet. Add shrimp mixture, cook 3-5 minutes or until shrimp turn pink. Add teriyaki mixture, broccoli, bell pepper, carrots, and 2 tbsp scallions; mox lightly.
Cook until vegetables are crisp-tender, stirring frequently.
Add peanuts, and remaining 2 tbsp scallions mix lightly. Serve
Originally Submitted
6/25/2011
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