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Title: Stir-Fried Shrimp With Vegetables
Categories: Seafood
Yield: 4 Servings
| 2 | md | Carrots |
| 1 | c | Fresh mushrooms |
| 1 | lb | Shrimp in shells |
| 1/2 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 1/4 | c | Soy sauce |
| 2 | tb | Cooking oil |
| 1 | Garlic clove; minced | |
| 1 | ts | Grated ginger root |
| 1 | c | Thin sliced cauliflower |
| 2 | c | Chopped bok choy |
| 1 | c | Fresh pea pods OR |
| 6 | oz | Pkg frozen pea pods; thawed |
| 1 | c | Fresh bean sprouts OR |
| 8 | oz | Canned bean sprouts |
Thinly slice carrots and mushrooms. Thaw shrimp if frozen. Shell and devein shrimp. Halve shrimp lengthwise. Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Add cooking oil; preheat wok over high heat. Stir fry garlic and ginger root in hot oil for 30 seconds. Add cauliflower and carrots; stir fry 3 minutes. Add bok choy, pea pods, mushrooms and bean sprouts, stir fry 2 minutes more or until vegetables are crisp tender (be sure to keep heat high throughout). Remove vegetables to bowl.
Add more oil to wok if necessary. Add shrimp to hot wok; stir fry 7 to 8 minutes or until shrimp are done. Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok. Cook and stir until. thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once. Serves 4.
Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend Typos by Dorothy Flatman 1996
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