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Shrimp and Vegetable Stir Fry Recipe

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This recipe for Shrimp and Vegetable Stir Fry, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Helfrich Skinker (Olive's Lineage)
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. cornstarch
1 can (14 oz.) chicken broth
1 tbsp. soy sauce
tsp. sesame oil (optional)
2 tbsp. vegetable oil (divided)
1 lb. med. shrimp, peeled & deveined
tsp. ground ginger
2 garlic cloves, minced
4 c. cooked rice (brown or white)
4 c. cut-up vegetables (thinly sliced carrots, green peppers, onions, snow peas, zucchini, broccoli, etc.)

Directions:
Directions:
In a small bowl, mix cornstarch, broth, soy sauce, and sesame oil (if desired); set aside. Heat 1 tablespoon of vegetable oil in a skillet. Add shrimp and stir-fry until pink. Remove shrimp from skillet; set aside. Add remaining vegetable oil to skillet. Add vegetables, ginger, and garlic. Stir-fry until vegetables are crisp-tender. Stir cornstarch mixture; add to skillet. Cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet and heat through. Serve over rice.

 

 

 

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