Asian Shrimp Stir Fry

Shrimp seasoned with salt and cayenne, and stir-fried with onion, garlic, snow peas, red bell pepper, carrots, broccoli, and vegetable broth.

Ingredients -

3/4 pound Salad Shrimp, thawed and drained
3 large Garlic cloves, minced
3/4 cup Onion, sliced
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 tablespoon Canola Oil
1-1/2 cups Snow Peas
1-1/2 cups Red Bell Pepper, chopped
1-1/2 cups Carrots, chopped
1-1/2 cups Broccoli, chopped
2 tablespoons Vegetable Broth
1 tablespoon Fresh Lemon Juice

Preparation:

1. Add shrimp to medium bowl. Sprinkle salt and cayenne over shrimp. Toss to coat.

2. Heat oil in wok over high heat.

3. Stir-fry shrimp 5 minutes.

4. Remove shrimp with slotted spoon back to bowl.

5. Add onions and garlic to wok, and stir-fry 3 minutes.

6. Add snow peas, red bell pepper, carrots, broccoli, and vegetable broth to wok.

7. Reduce wok to medium cook 4 minutes or until vegetables are crisp-tender.

8. Return shrimp to wok, add fresh lemon juice and stir-fry for 1 more minute.

9. Serve hot.

Cooking Tip

Stir-frying Meat and Poultry

Add meat and poultry to the wok only when the oil has reached a near smoking point.

Stir-frying Tips

Canola Oil

Canola oil is well suited for stir-frying, as it is low in cholesterol and has a fairly high smoking point.