My sister & I cooked this the other night for us, our brother, and her fiance. Ok, she actually did most the cooking. But I'll admit it turned out delicious!
Shrimp Stir Fry
Adapted From: Better Homes & Garden Cookbook
1 pound fresh or frozen medium shrimp
1/3 cup water
1/4 cup soy sauce
2 Tbsp white wine vinegar
1 Tbsp cornstarch
1 1/2 tsp sugar
1 Tbsp cooking oil (I used safflower)
2 cloves garlic, minced
1 package stir fry vegetables
2 cups hot cooked rice
Thaw shrimp, if frozen. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a 12-inch skillet over med-high heat (add more oil as necessary during cooking). Cook & stir the garlic in the hot oil for 15 seconds. Add the veggies; cook & stir for 3 minutes. Remove the veggies from wok with a slotted spoon. Stir soy sauce mixture. Add to work; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes or until shrimp are opaque. Stir in vegetables; heat through. Serve over rice.
1 pound fresh or frozen medium shrimp
1/3 cup water
1/4 cup soy sauce
2 Tbsp white wine vinegar
1 Tbsp cornstarch
1 1/2 tsp sugar
1 Tbsp cooking oil (I used safflower)
2 cloves garlic, minced
1 package stir fry vegetables
2 cups hot cooked rice
Thaw shrimp, if frozen. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a 12-inch skillet over med-high heat (add more oil as necessary during cooking). Cook & stir the garlic in the hot oil for 15 seconds. Add the veggies; cook & stir for 3 minutes. Remove the veggies from wok with a slotted spoon. Stir soy sauce mixture. Add to work; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes or until shrimp are opaque. Stir in vegetables; heat through. Serve over rice.
this looks great, i think i'll have to try it!