Vegetable Shrimp Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. âAthena M. Russell, Florence, South Carolina Ingredients:
2 teaspoons cornstarch |
2 tablespoons water |
2 tablespoons soy sauce |
2 tablespoons hoisin sauce |
1 tablespoon honey |
1 teaspoon sesame oil |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
4 teaspoons canola oil, divided |
2 green onions, sliced |
1/2 pound fresh snow peas, trimmed |
1 can (8-3/4 ounces) whole baby corn, drained |
1 garlic clove, minced |
1 tablespoon minced fresh gingerroot |
2 teaspoons sesame seeds, toasted |
thick rice noodles, optional |
Directions:
1. In a small bowl, combine the first six ingredients until smooth; set aside.
2. In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
3. Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired. Yield: 6 servings.
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