Shrimp Stir-Fry

A stir-fry is a speedy solution to the "What should I make for dinner?"
dilemma. And since it all cooks in just one skillet, the cleanup is even
faster!

Shrimp Stir-Fry
from Campbell's Kitchen

Prep Time: 25 min. Cook Time: 15 min.

3 tbsp. cornstarch
1 3/4 cups Swanson(R) Chicken Stock
1 tbsp. soy sauce
1/2 tsp. sesame oil (optional)
2 tbsp. vegetable oil
1 lb. fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables *
1/2 tsp. ground ginger
1/8 tsp. garlic powder or 1 clove garlic, minced
4 cups hot cooked regular long-grain white rice

Directions:
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl
until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high
heat. Add the shrimp and stir-fry until they're cooked through. Remove
the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables,
ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the
mixture boils and thickens. Return the shrimp to the skillet and cook
until the mixture is hot and bubbling. Serve over the rice.
*Use a combination of very thinly sliced carrots, green pepper cut into
2-inch-long strips and green onion cut into 1-inch pieces. Serves 4.

Kitchen Clip:
Just about any combination of vegetables works well in this dish. In
addition to bell pepper, carrot, and green onions, you could also use
mushrooms, snow peas, bean sprouts, or green beans.
Received on Wed Sep 9 15:00:45 2009