Oriental Shrimp & Vegetables
|Vegetable oil||1 Tablespoon|
|Red pepper||1 Medium, cut into 1/2 inch strips|
|Diagonally sliced carrots||1 Cup (16 tbs) (1/8 Inch Thick)|
|Diagonally sliced celery||1 Cup (16 tbs), 1/8 inch thick|
|Fresh broccoli florets||1⁄2 Cup (8 tbs)|
|Cauliflowerets||1⁄2 Cup (8 tbs) (Fresh)|
|Ready to serve chicken broth||2⁄3 Cup (10.67 tbs)|
|Soy sauce||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Dried crushed red pepper||1 Dash|
|Medium shrimp||1 Pound, shelled and deveined|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
In 2-quart casserole, combine oil, butter, red pepper, carrots, celery, broccoli and cauliflower.
Microwave at High for 5 to 9 minutes, or just until vegetables are tender-crisp, stirring once or twice.
In 2-cup measure, blend broth, soy sauce and cornstarch.
Stir in sugar, ginger and dried red pepper.
Microwave at High for 2 1/2 to 4 1/2 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp, mushrooms and onions.
Microwave at High for 4 to 5 1/2 minutes, or until shrimp are opaque, stirring once or twice.
Let stand, covered, for 1 minute.