Shrimp Stir-fry

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil (divided)
• 1 lb shrimp (tiger shrimp-raw, peeled & deveined)
• 1 lb broccoli, seperated into florets
• 1 bunch green onion
• 8 ounces mushrooms, cleaned & sliced
• 1 (15 ounce) can stir fry vegetables (i use ka-me mixed stir-fry vegetables)
• 2 carrots, peeled & sliced on the bias
• 1 (6 ounce) frozen pea pods
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon ginger, minced very fine
• 1/4 teaspoon pepper

Recipe

• 1 heat 1 tablespoons oil in wok over high heat.
• 2 while the oil is heating up, slice the shrimp lengthwise (slice down deveined area) so you have two halves for each shrimp. this makes the shrimp more "bite-sized".
• 3 add the shrimp and stir-fry them until they turn pink, about 3 minutes.
• 4 remove the shrimp to a platter.
• 5 add the remaining oil to the wok.
• 6 stir-fry the mushrooms and carrots until slightly tender, then add the broccoli. when the broccoli is bright green, add the remaining vegetables. it is important to stir-fry the veggies in this order so that they are properly cooked without being overdone.
• 7 mix all the sauce ingredients together.
• 8 return the shrimp to the wok.
• 9 pour the sauce over all and cook until the sauce thickens, about 2-3 minutes more.
• 10 serve with rice.