1 Tbsp. peanut oil
1/4 c. each: diced yellow and red bell peppers (large dice)
1 garlic clove, minced
10 oz. shelled and deveined large shrimp
1/4 c. dry vermouth
1/2 c. Chinese snow peas (stem ends and strings removed), steamed until tender-crisp
1/2 c. julienne cut carrots (matchstick pieces), steamed until tender-crisp
dash of each: salt and hot sauce
1/2 c. sliced scallions (green onions)
1 c. cooked long grain rice, hot (optional)

In 10-inch skillet, heat oil over medium heat. Add peppers and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high. Add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients, except rice. Cook, stirring constantly, until heated through. If desired, serve over hot rice.

Note: Frozen snow peas may be substituted for the fresh peas and broccoli florets may be substituted for the carrots.