Shrimp & Broccoli Stir-Fry W/ Peppers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 40 |
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From my collection of handwritten recipes. Ingredients:
2 tablespoons soy sauce |
1 tablespoon sherry wine |
1 1/2 tablespoons cornstarch |
3/4 lb medium shrimp, deveined |
3/4 cup chicken stock |
1 teaspoon sugar |
2 tablespoons canola oil |
3 garlic cloves, finely chopped |
1 tablespoon finely chopped ginger |
1 celery rib, sliced diagonally |
2 cups broccoli florets |
pea pods, trimmed |
Directions:
1. In a bowl, combine 1 Tblsp. soy sauce, sherry, and 1/2 Tblsp. cornstarch. Stir in shrimp; cover, and marinate about 15 minutes. In another bowl, combine 1/4 cup stock with remaining soy sauce and cornstarch and the sugar. Heat 1 Tblsp. oil in a wok. Add shrimp and stir-fry about 3 minutes, until pink; transfer to a bowl. Heat remaining oil in wok. Add garlic and ginger and stir-fry about 30 seconds. Add celery, broccoli, and peppers, and stir-fry about 2 minutes. Stir in remaining stock. Reduce heat, cover, and cook about 3 minutes. Add pea pods, cover and cook about 2 minutes longer, until vegetables are tender. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Stir in shrimp and cook 1 minute longer or just until heated through. Serve hot with steamed rice.
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