Shrimp with Green Beans Carrots and Ginger
|Large shrimp||1 1⁄4 Pound, peeled and deveined|
|Reduced sodium soy sauce||3 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Green beans||12 Ounce, ends trimmed, cut in half|
|Carrots||2 Large, cut into strips|
|Olive oil||1 1⁄2 Teaspoon|
|Ginger||1⁄4 Cup (4 tbs), peeled|
|Garlic||4 Clove (20 gm), peeled and thinly sliced|
|Vegetable broth||1 Cup (16 tbs)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Basil||1⁄4 Cup (4 tbs), slivered|
In a medium bowl, combine the shrimp, 1 tablespoon of the soy sauce, and the pepper.
Bring 1/2" water to a boil in a large nonstick skillet.
Add the green beans and return to a boil.
Cook for 3 minutes.
Stir in the carrots and cook for 3 minutes, or until the vegetables are tender.
Drain in a colander and rinse briefly under cold water to stop the cooking.
Rinse and dry the skillet.
In the same skillet, heat the oil over medium-high heat.
Add the ginger and garlic and cook, stirring, for 2 minutes, or until fragrant and just starting to brown.
Stir in the broth and the remaining 2 tablespoons soy sauce and bring to a boil.
Add the shrimp.
Reduce the heat to low, cover, and cook for 3 minutes, or until the shrimp are opaque.
In a cup, dissolve the cornstarch in the water.
Add to the skillet along with the vegetables and cook, stirring constantly, for 1 minute, or until the broth is thickened and bubbly and the vegetables are heated.