Shrimp And Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled and deveined
• 1 (15 ounce) can baby corn, drained and liquid reserved
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch (uk cornflour)
• 1 tablespoon sesame oil or 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1/3 cup peanut oil or 1/3 cup vegetable oil
• 2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow)
• 1 bunch broccoli, cut into florets
• 1/2 lb mushroom, cut into 1/4-inch slices
• 1 large onion, cut into wedges
• 1 garlic clove, minced
• 1/2 lb snow peas, trimmed

Recipe

• 1 in a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
• 2 heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
• 3 add bell peppers, broccoli, mushrooms, onion and garlic. cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
• 4 add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
• 5 add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.