Shrimp And Vegetable Stir Fry Recipe
No one can stop at just one is my claim for this recipe of Shrimp And Vegetable Stir Fry. Use the freshest of vegetable available to get a delicious Shrimp And Vegetable Stir Fry. This Shrimp And Vegetable Stir Fry is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
3/4 pound raw medium shrimp, peeled and deveined
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
Dash garlic powder
1/2 pound fresh broccoli
5 cups water, divided
1 tablespoon sesame seed (optional)
1/4 BUTTER FLAVOR CRISCO Stick or
4 tablespoons BUTTER FLAVOR CRISCO all-vegetable shortening, divided
1/2 teaspoon instant chicken bouillon granules
1 package (6 ounces) frozen pea pods, thawed
Hot cooked rice
Directions
Cover and refrigerate until ready to use.
Cut thin slices ('1/4 to 1/2 inches) off stalk ends of broccoli to remove tough part; discard thin slices.
Cut large stalks in half or quarters and then into 3/4- inch pieces; cut heads into flowerets.
Heat 4 cups of the water to boiling in 2-quart saucepan.
Add broccoli.
Cover and cook 1 minute; remove from heat.
Drain; rinse under cold water, drain again and set aside.
Cook sesame seed in small skillet over medium heat until golden brown, stirring frequently.
Remove from heat; set aside.
Melt 2 tablespoons shortening in large skillet over medium heat.
Add shrimp mixture.
Cook and stir until shrimp are opaque and white.
Remove; set aside.
Blend remaining 1 cup cold water, 2 teaspoons cornstarch and bouillon granules in small bowl.
Set aside.
In same large skillet melt remaining 2 tablespoons shortening.
Add broccoli.
Cook and stir over medium heat until tender.
Add pea pods.
Cook and stir 1 minute longer.
Add cornstarch mixture.
Cook and stir until mixture begins to bubble.
Add shrimp.
Cook and stir until mixture thickens and bubbles.
Sprinkle with sesame seed before serving.
Serve over rice, if desired.
Cut thin slices ('1/4 to 1/2 inches) off stalk ends of broccoli to remove tough part; discard thin slices.
Cut large stalks in half or quarters and then into 3/4- inch pieces; cut heads into flowerets.
Heat 4 cups of the water to boiling in 2-quart saucepan.
Add broccoli.
Cover and cook 1 minute; remove from heat.
Drain; rinse under cold water, drain again and set aside.
Cook sesame seed in small skillet over medium heat until golden brown, stirring frequently.
Remove from heat; set aside.
Melt 2 tablespoons shortening in large skillet over medium heat.
Add shrimp mixture.
Cook and stir until shrimp are opaque and white.
Remove; set aside.
Blend remaining 1 cup cold water, 2 teaspoons cornstarch and bouillon granules in small bowl.
Set aside.
In same large skillet melt remaining 2 tablespoons shortening.
Add broccoli.
Cook and stir over medium heat until tender.
Add pea pods.
Cook and stir 1 minute longer.
Add cornstarch mixture.
Cook and stir until mixture begins to bubble.
Add shrimp.
Cook and stir until mixture thickens and bubbles.
Sprinkle with sesame seed before serving.
Serve over rice, if desired.
