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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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One of our family's favorite stir-fries. Ingredients:
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 white 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 white pepper |
Directions:
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 white rice.
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