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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In the 15 years I've been making this stir-fry, I've shared the recipe many times, writes Delia Kennedy from Deer Park, Washington. When our children were still at home, the offered to was the pan after dinner to encourage me to make it! Ingredients:
1-1/2 pounds medium uncooked shrimp, peeled and deveined |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1 cup fresh broccoli florets |
1 cup julienned sweet red pepper |
4 tablespoons reduced-sodium chicken broth, divided |
1 cup sliced fresh mushrooms |
1-1/2 cups fresh sugar snap peas |
3/4 cup sliced green onions |
3 garlic cloves, minced |
Directions:
1. Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm.
2. In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through. Yield: 4 servings.
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