Shrimp: Shrimp & Vegetable Stir-Fry
Serve over hot cooked rice (we use brown or Basmati which is a nice light rice)
Ingredients
- 4 cups cut-up fresh vegetables of your choice:
- thinly sliced carrots
- fresh mushrooms
- red and green pepper strips
- green onions, sliced
- snow peas or sugar snap peas
- sliced water chestnuts
- asparagus pieces
- broccoli pieces
- zucchini slices
- yellow squash slices
- 14 oz. can chicken broth
- 2 Tbls. cornstarch
- 2 Tbls. Kikkoman low sodium soy sauce
- 1 t. sesame oil
- 2 Tbls. canola oil (divided)
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbls. fresh ginger, grated
- 2 cloves garlic, minced
- 1 c. cashew pieces
Instructions
In a small mixing bowl, mix cornstarch, broth, soy sauce and sesame oil; set aside.
Heat 1 Tbls. canola oil in skillet; add shrimp and stir-fry until pink. Remove from skillet and set aside.
Add remaining canola oil to skillet. Add vegetables of your choice, ginger, garlic and stir-fry until tender-crisp.
Stir in cornstarch mixture and cook until mixture boils and thickens, stirring constantly.
Return shrimp to skillet and heat through.
Add cashews just before serving.