Shrimp And Vegetables Recipe
Ingredients
| Carrots | 2 Medium | |
| Mushrooms | 1 Cup (16 tbs) | |
| Frozen shrimp | 1 pound | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 1 Teaspoon, grated | |
| Cauliflower | 1 Cup (16 tbs), thinly sliced | |
| Bok choy | 2 Cup (16 tbs), chopped | |
| Pea | 1 Cup (16 tbs) | |
| 6-ounce package frozen pea pods, thawed | ||
| Bean sprouts | 1 Cup (16 tbs), drained | |
Directions
Thinly slice carrots and mushrooms.
Thaw shrimp, if frozen.
Shell and devein shrimp; halve lengthwise.
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic and gingerroot 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 till vegetables are crisp-tender.
Remove vegetables to bowl.
Add shrimp to wok; stir-fry 7 to 8 minutes or till done, Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok.
Cook and stir till thickened.
Stir in vegetables; cover and cook 1 minute.
Thaw shrimp, if frozen.
Shell and devein shrimp; halve lengthwise.
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic and gingerroot 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 till vegetables are crisp-tender.
Remove vegetables to bowl.
Add shrimp to wok; stir-fry 7 to 8 minutes or till done, Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok.
Cook and stir till thickened.
Stir in vegetables; cover and cook 1 minute.
Chef
