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Dear Reader,
My guests were impressed. They wondered if I ordered dinner from a restaurant and plated it on my dishes, but I didn't. Easy and elegant, tastes amazing, only 10 minutes preparation and then stir fry.
Shrimp with Vegetables
(You can double this recipe and it works just fine.)
1 tablespoon vegetable oil (that's the amount in the original recipe, but I always use a little more.)
1 pound med-large shrimp, shelled and deveined
8 ounces fresh broccoli, cut into small pieces
2 cans (4 ounces each) whole button mushrooms, drained
1 can (8 ounces) bamboo shoots, sliced
1 red pepper sliced thin
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon sugar
1/2 teaspoon minced fresh ginger (or equivalent of dry seasoning)
1/8 teaspoon seasoned pepper
Heat oil in wok or large skillet over high heat. Add shrimp and stir-fry until shrimp turn pink, about 3 minutes.
Add broccoli to wok, stir-fry 1 minute. Add mushrooms and bamboo shoots, stir-fry 1 minute more.
Combine remaining ingredients in small bowl, mix well. Pour over shrimp/vegetable mixture. Cook and stir until sauce boils and thickens, about 2 minutes more.
I serve it over rice and to make it easy, I buy the vegetable rice in the microwavable bags. Enjoy! If you have a stir-fry favorite recipe, please do email me a copy.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
* ICE, by Anna Kavan, is this month's Penguin Classics book. Enjoy a great Classics book and enter-to-win a Penguin tote bag. Click here to start reading.
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