Shrimp And Vegetable Stir Fry
|Raw medium shrimp||3⁄4 Pound, peeled and deveined|
|Cornstarch||3 Teaspoon, divided|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1 Dash|
|Fresh broccoli||1⁄2 Pound|
|Water||5 Cup (80 tbs), divided|
|Sesame seed||1 Tablespoon|
|Butter flavor crisco stick/4 tablespoons butter flavor crisco all-vegetable shortening, divided||1⁄4|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Cover and refrigerate until ready to use.
Cut thin slices ('1/4 to 1/2 inches) off stalk ends of broccoli to remove tough part; discard thin slices.
Cut large stalks in half or quarters and then into 3/4- inch pieces; cut heads into flowerets.
Heat 4 cups of the water to boiling in 2-quart saucepan.
Cover and cook 1 minute; remove from heat.
Drain; rinse under cold water, drain again and set aside.
Cook sesame seed in small skillet over medium heat until golden brown, stirring frequently.
Remove from heat; set aside.
Melt 2 tablespoons shortening in large skillet over medium heat.
Add shrimp mixture.
Cook and stir until shrimp are opaque and white.
Remove; set aside.
Blend remaining 1 cup cold water, 2 teaspoons cornstarch and bouillon granules in small bowl.
In same large skillet melt remaining 2 tablespoons shortening.
Cook and stir over medium heat until tender.
Add pea pods.
Cook and stir 1 minute longer.
Add cornstarch mixture.
Cook and stir until mixture begins to bubble.
Cook and stir until mixture thickens and bubbles.
Sprinkle with sesame seed before serving.
Serve over rice, if desired.