Shrimp Stir-Fry

This stir-fry has it all: It's flavorful, light, and best of all, easy
to prepare. Shrimp Stir-Fry delivers the goods in a hurry.

Shrimp Stir-Fry
from Campbell's Kitchen

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

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

1. Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl
until the mixture is smooth.

2. 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.

3. Heat the remaining vegetable oil in the skillet. Add the vegetables,
ginger and garlic powder and stir-fry until the vegetables are tender-crisp.

4. 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.

Makes: 4 servings (about 1 3/4 cups each).

Kitchen Clip Nutty, sweet-tasting, high-fiber brown rice is a terrific
alternative to more common white rice. Start cooking brown rice first
thing, though — it takes longer to cook than white rice.
Received on Thu Apr 15 21:30:30 2010