Quick, Easy -N- Fast Shrimp and Vegetable Stir-Fry

3 T. cornstarch
1 (14 oz.) can chicken broth
1 T. soy sauce
1/2 t. sesame oil, optional
2 T. vegetable oil, divided
1 lb. medium shrimp, peeled and deveined
4 C. cut-up vegetables (thinly sliced carrots, green pepper strips, sliced green onions, snow peas, sliced water chestnuts, sliced pimientos, etc.)
1/2 t. ground ginger
1/4 t. garlic powder or
2 garlic cloves, minced
4 C. hot cooked rice

In a small bowl, mix cornstarch, broth, soy sauce and sesame oil if desired; set aside. Heat 1 tablespoon vegetable oil in skillet. Add shrimp and stir-fry until pink. Remove shrimp from skillet; set aside. Add remaining vegetable oil to skillet.

Add vegetables, ginger and garlic and stir-fry until crisp-tender. Stir cornstarch mixture; add to skillet. Cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet and heat through. Serve over rice.

Makes 4 servings.


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