• Shrimp Stir Fry

    Tender shrimp and crisp vegetables are stir-fried with a light garlic and ginger sauce made with Chicken Stock, soy sauce and a hint of teriyaki sauce for a delicious, healthy meal.
    This is one of my personal favorite dishes as it can be made with nearly any fresh veggies, or you can use a bag of frozen stir-fry veggies in a pinch. During the month of March (which is national frozen foods month) Stir fry veggies are usually around 2/$1.- which makes it a great time to stock up.

    Walmart frequently has shrimp for sale in 1 pound bags for $4 or $5. This isn't the absolute cheapest recipe, but you can easily feed 6-8 people for around $8.

    You'll Need:
    * 2 tablespoons cornstarch
    * 1 3/4 cups Chicken Stock
    * 1 tablespoon soy sauce
    * 1 Tablespoon Teriyaki 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 (carrots, sugar peas, broccoli, red bell pepper strips etc)
    * 1/2 teaspoon ground ginger
    * 1 tsp minced garlic
    * 4 cups hot cooked regular long-grain white rice

    In another bowl combine the chicken stock, soy sauce, teriyaki sauce and sesame oil together, stir in the cornstarch, mixing until smooth.

    In a large skilled heat 1 tablespoon vegetable oil over medium high heat Add the shrimp and stir-fry until they're cooked through, about 1 minute, Remove the shrimp from the skillet.

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

    Stir the cornstarch mixture and then pour over the vegetables in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet heat 1 minute. Remove from heat & serve immediately over hot cooked rice.

    Can Stock Photo Inc. / Graytown
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