Garlic, Shrimp, and Vegetable Stir-Fry
-JUDI M. PHELPS 1 1/4 c Long-grain white rice -uncooked 2 tb Dry sherry 2 tb Defatted chicken broth 2 tb Reduced-sodium soy sauce 2 ts Sesame oil 2 lg Cloves garlic -- minced 2 dr ...
Ingredients
- 2tbsp defatted chicken broth
- 2tbsp reduced-sodium soy sauce
- 2tsp sesame oil
- 2large cloves garlic -- minced
- 2dr hot oil
- 1/2lbsnow peas -- stem ends removed
- 1red bell pepper -- seeded and
- 1lbmedium shrimp -- uncooked,
Directions
- 1
PHELPS 1 1/4 c Long-grain white rice -uncooked 2 tb Dry sherry 2 tb Defatted chicken broth 2 tb Reduced-sodium soy sauce 2 ts Sesame oil 2 l
- 2
Cook rice according to package directions
- 3
In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil
- 4
Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes
- 5
Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls
- 6
Do not overcook shrimp) In cup, stir together water and cornstarch
- 7
Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens
- 8
Stir in hoisin sauce and lemon juice