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.
* 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 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