| SHRIMP AND VEGETABLE STIR-FRY |
|
|
|
Prep time: 20 minutes Cook time: 10 minutes Serves 43/4 pound medium fresh shrimp, peeled and deveined 3 teaspoons cornstarch, divided 1/8 teaspoon ground ginger Dash garlic powder 1/2 pound fresh broccoli 1 quart hot water 1 tablespoon sesame seed (optional) 4 tablespoons Butter Flavor CRISCO all-vegetable shortening or 4 tablespoons Butter Flavor Crisco Stick, divided 1 cup cold water 1/2 teaspoon instant chicken bouillon granules 1 package (6 ounces) frozen pea pods, thawed In medium bowl combine shrimp, 1 teaspoon cornstarch, ginger and garlic. Cover and refrigerate. Remove tough ends of stalk from broccoli. Cut stalk into 3/4-inch pieces; cut heads into flowerets. In 2-quart saucepan heat hot water to boiling. Add broccoli. Cover and cook for 1 minute. Remove from heat. Drain and rinse under cold water. Drain and set aside. Place sesame seed in skillet. Cook over medium heat until golden brown, stirring frequently. Remove from heat. Set aside. Remove shrimp mixture from refrigerator. In large skillet melt 2 tablespoons Butter Flavor Crisco over medium heat. Add shrimp mixture. Cook and stir over medium heat until tender. Add pea pods. Cook and stir for 1 minute longer. Add cornstarch mixture. Cook and stir until mixture begins to bubble. Add shrimp. Cook and stir until mixture thickens and bubbles. Sprinkle with sesame seed before serving. Serve over rice, if desired. NOTE: Substitute vegetable bouillon granules for the chicken bouillon to make this a vegetarian dish. |
