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
- 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
- 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 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.
Originally published as Vegetable Shrimp Stir-Fry in Country Woman April/May 2008, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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