Shrimp Stir-Fry
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Cornstarch1.75 cups
Chicken Stock (swanson®)1 tbsp
Soy Sauce1 tsp
Sesame Oil (optional)2 tbsps
Vegetable Oil1 tsp
Ground Ginger1 tsp
Garlic PowderDirections:
1
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth
2
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat
3
Add the shrimp and stir-fry until they're cooked through
4
Remove the shrimp from the skillet
5
Heat the remaining vegetable oil in the skillet
6
Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp
7
Stir the cornstarch mixture in the skillet
8
Cook and stir until the mixture boils and thickens
9
Return the shrimp to the skillet and cook until the mixture is hot and bubbling
10
Serve over the rice