Shrimp And Vegetables
|Fresh mushrooms||1 Cup (16 tbs)|
|Shrimp in shell||1 Pound (Fresh / Frozen)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root||1 Teaspoon|
|Thinly sliced cauliflower||1 Cup (16 tbs)|
|Chopped bok choy||2 Cup (32 tbs)|
|Fresh pea pods||1 Cup (16 tbs)|
|Fresh bean sprouts/1/2 of a 16-ounce can bean sprouts, drained||1 Cup (16 tbs)|
Thinly slice carrots and mushrooms.
Thaw shrimp, if frozen.
Shell and devein shrimp; halve lengthwise.
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic and gingerroot in hot oil for 30 seconds.
Add cauliflower and carrots; stir-fry 3 minutes.
Add bok choy, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes more or till vegetables are crisp-tender.
Remove vegetables to bowl.
Add shrimp to wok; stir-fry 7 to 8 minutes or till done, Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok.
Cook and stir till thickened.
Stir in vegetables; cover and cook 1 minute.