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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium | shrimp - 1lb. | 2 | teaspoons | Cornstarch | 1 1/2 | cups | chicken broth (10.5 ounce can) | 1 | clove | garlic minced | 3 | teaspoons | olive oil, extra virgin | 3 | tablespoons | honey | 3 | tablespoons | soy sauce, lite, (shoyu) | 1/8 | teaspoon | salt | 1/8 | teaspoon | black pepper | 1 | cup, chopped | broccoli florets | 1 | cup, whole | snow peas | 1 1/2 | cups, sliced | Red bell pepper | 1 | cup | bean sprouts | 1 | cup, strips or slices | Carrots, raw, sliced | 1 1/2 | cups, sliced | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a bowl, combine cornstarch and broth until smooth. Stir in soy sauce, honey, salt and pepper. | | 2 | In a large nonstick skillet or wok, heat olive oil. Stir fry shrimp and garlic for 30 seconds. Add red peppers and bean sprouts. Stir fry for 1-2 minutes longer (or until shrimp is pink). Remove from pan and keep warm. | | 3 | Using same pan, stir fry carrots for 1 minute. Stir in broth mixture in pan. Bring to a boil. Cook and stir for approximately 1-2 minutes or until thickened. Add the onion, peas, and broccoli. Heat through. Serve over rice or with chow mein noodles. |
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