Name: Stir-Fried Shrimp And Vegetables
Yield: 4 servings
Ingredients: 2 medium carrots; 1 c. fresh mushrooms; 1 lb. shrimp; 1/2 c. chicken broth; 1 Tbsp. cornstarch; 1/4 c. soy sauce; 2 Tbsp. cooking oil; 1 clove garlic, minced; 1 tsp. grated ginger root; 1 c. thinly sliced cauliflower; 2 c. chopped bok choy; 1 c. fresh pea pods; 1 c. fresh bean sprouts

Servings: 4 persons

2 medium carrots
1 c. fresh mushrooms
1 lb. shrimp
1/2 c. chicken broth
1 Tbsp. cornstarch
1/4 c. soy sauce
2 Tbsp. cooking oil
1 clove garlic, minced
1 tsp. grated ginger root
1 c. thinly sliced cauliflower
2 c. chopped bok choy
1 c. fresh pea pods
1 c. fresh bean sprouts

1
Use sharp knife to thinly slice carrots and mushrooms.
2
Shell and devein shrimp.
3
Halve shrimp lengthwise.
4
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
5
Preheat wok or large skillet over high heat.
6
Add oil for 30 seconds.
7
Add cauliflower and carrots; stir-fry for 3 minutes.
8
Add bok choy, pea pods, mushrooms and bean sprouts; stir-fry 2 minutes more, or until vegetables are crisp-tender.
9
Remove vegetables to bowl. Add shrimp to wok or skillet; stir-fry 7 to 8 minutes.
10
Push shrimp away from center.
11
Stir in chicken broth mixture; cook until thick and bubbly.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stir-Fried Shrimp And Vegetables

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