Shrimp and snap pea curry with noodles

After the success of my kung pao chicken last week, I almost made it again with this week's batch of snap peas, but I figured I should mix things up a bit. I wanted to use the garlic chile sauce I'd bought though, so I found a curry that looked like it'd be good with a kick to it. I followed this recipe for shrimp bean curry. I used garlic scapes and spring onions in place of shallots, snap peas in place of green beans, fresh lime instead of lime leaves, and added some garlic-chile sauce until it was as spicy as I like. At the end, I added a bag of cellophane noodles, which ended up soaking up all the sauce, but added some nice substance to the dish.

White Bean Dip

Can of white beans + garlic + garlic scapes + parsley + lemon + olive oil= perfect dip with tortilla chips

Kung Pao Chicken

Kung Pao Chicken with snap peas, garlic scape, peppers, spring onions. Loosely based on this recipe. I found a chili-garlic sauce at the grocery store that ended up lending lots of spice to my sauce. Here's my version:

-Marinate chunks of boneless chicken breast in mixture of chili-garlic sauce, soy sauce, sherry, and sesame oil. I didn't measure these things, but had well over a cup of marinade total, which became my sauce. Only marinated for the time it took me to chop everything else.
-Start rice cooking.
-Chop garlic, ginger, garlic scape, tops and bottoms of spring onions, 2 fresh chili peppers, 1 red pepper, snap peas.
-Heat up sesame oil in pan. Add garlic and ginger until starting to brown, the add chicken and all the marinade. Cook chicken. Add spring onion bottoms, chili, garlic scape, snap peas, and red pepper. Cook 5-10 minutes, until peppers and snap peas are softening. Add cashews and spring onion tops and turn heat to low.
-Make sauce with: 3 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp sugar, 1/2 tbsp cornstarch, 1/2 cup water. Mix until cornstarch is dissolved, then add to chicken and vegetables. Simmer for 5-10 minutes.
-Serve over rice.