Zesty Stir-Fry Shrimp And Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Raw medium shrimp - peeled and deveined
3/4 cup	177ml	Reduced-sodium chicken broth
1 tablespoon	15ml	Cornstarch
		Juice and grated peel of 1/2 lemon
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Sesame oil
1		Garlic clove - minced
16		Button mushrooms - (1" size) (small)
3/4 cup	177ml	Sweet red pepper in 1/2" pieces
1 cup	62g / 2.2oz	Onion - sliced (small)
1/2 cup	118ml	Frozen peas - thawed
		Chinese style noodles or linguini - cooked

Recipe Instructions

Combine chicken broth, cornstarch, lemon juice and soy sauce and set aside.

In a large non-stick skillet, heat 1 teaspoon of vegetable oil and sesame oil. Stir-fry the shrimp with the garlic for about 3 to 4 minutes or until the shrimp just turns pink. Remove shrimp with a slotted spoon.

Add the remaining vegetable oil to the skillet and stir-fry the mushrooms, red pepper and onion with the lemon peel for 3 to 4 minutes until tender. Stir in cornstarch-chicken broth mixture and cook over medium heat with constant stirring until the sauce thickens. Add shrimp and peas and cook until heated. Serve on pasta.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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