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Vegetable Shrimp Stir-Fry

Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina

6 ServingsPrep/Total Time: 25 min.

Ingredients

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

Directions

In a small bowl, combine the first six ingredients until smooth; set
aside.
In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3
minutes or until shrimp turn pink. Remove with a slotted spoon and
keep warm.
Stir-fry the onions in remaining oil for 3 minutes. Add the peas and
corn; stir-fry 2-3 minutes longer or until vegetables are

2 of 2

Vegetable Shrimp Stir-Fry (continued)

Directions (continued)

crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add shrimp; heat through.
Sprinkle with sesame seeds. Serve with rice noodles if desired.
Yield: 6 servings.

Nutrition Facts: 1 cup (calculated without rice noodles) equals 179 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 676 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.