Shrimp, pea and mushroom stir-fry
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Fresh grated ginger |
| ¾ | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 1 | large | Clove of garlic, crushed |
| ¼ | cup | Peanut oil |
| ¾ | pounds | Fresh mushrooms, sliced |
| 10 | ounces | Pkg. frozen peas, thawed |
| ¼ | cup | Minced green onion |
| 1½ | pounds | Fresh shrimp, peeled and |
| Deveined | ||
| Steamed rice | ||
Directions
Blend cornstarch with salt, sugar, ginger, chicken broth, soy sauce, and garlic. Set aside. Preheat wok or large skillet for 3 minutes over high heat. Add oil and mushrooms. Stir-fry over high heat for 1 minute. Add peas and onions. Stir fry 2 minutes. Add shrimp. Stir fry 2 to 3 minutes. Don't overcook. Add chicken broth mixture; stir until thick. Serve immediately with rice. Randy Rigg From: Randy Rigg Date: 09-22-94