Shrimp and Vegetable Stir Fry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An uncomplicated stir fry. Add a spicey pepper for kick. Ingredients:
3/4 lb cleaned shrimp |
3 teaspoons cornstarch, divided |
1/8 teaspoon ground ginger |
1 garlic clove, minced |
1/2 lb fresh broccoli (about 1/2 bunch) |
4 tablespoons oil, divided (sesame oil adds more flavor) |
1 cup cold water |
1 chicken bouillon cube |
6 ounces frozen pea pods, thawed |
1 tablespoon soy sauce |
Directions:
1. In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
2. Remove tough ends from broccoli; cut stalks into 3/4 pieces and head into flowerettes.
3. Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
4. Heat 3 tablespoons oil in large skillet or wok over medium heat.
5. Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
6. Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
7. Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
8. Add pea pods; cook 1 minute.
9. Add cornstarch mixture; cook until bubbly.
10. Add shrimp and cook until sauce thickens.
11. Serve over steamed rice.
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