Zesty Stir-Fry Shrimp And Vegetables Recipe - Cooking Index
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 |
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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