Shelly's Recipe

STIR FRIED SHRIMP WITH VEGETABLES

Category: Fish and Seafood

1 lb shrimp, peeled and deveined
2 medium carrots, peeled and thinly sliced
1 cup thinly sliced mushrooms and cauliflower
1 cup fresh snow peas, steamed and end removed
1 cup fresh bean sprouts, washed well in cold water and drained
2 cups Napa cabbage, chopped
1 clove garlic, crushed and finely chopped
1 tsp grated ginger root
2 tbsp vegetable oil

Sauce
1/2 cup chicken broth
1 tbsp cornstarch
1/4 cup soy sauce
1 tbsp soy sauce

Prepare shrimp and vegetables ahead. Combine all sauce ingredients in a bowl and set aside.

Preheat wok over high heat; add oil. Stir-fry garlic and ginger root in hot oil for 30 seconds. Add cauliflower and carrots; stir-fry for 3 minutes. Add cabbage, snow peas, mushrooms and bean sprouts; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables to a bowl.

Add shrimp to work and stir-fry 7-8 minutes or until they are no longer pink. Remove to bowl. Stir sauce ingredients thoroughly and add to center or wok. Cook and stir until thickened and bubbly. Stir in vegetables and shrimp. Cover and cook 1 minute. Serves 4