Shrimp And Pea Pods

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Categories: Seafood, Shrimp, Vegetables


1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. red pepper flakes
Toasted almonds (optional)

Shrimp and Vegetables:

1 lb. shelled, deveined shrimp
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. dry sherry
Vegetable oil
1 tsp. minced garlic
1 tsp. ginger root
1/2 c. sliced green onion
1/2 c. sliced carrots
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. frozen pea pods, thawed
1/2 c. sliced celery

1. In a small bowl, mix all sauce ingredients. Set aside.

2. In a medium bowl, combine shrimp, cornstarch, soy sauce, and sherry; mix well. Set aside.

3. In a wok, or large non-stick skillet, heat 3 tablespoons oil over high heat. Stir in garlic and ginger. Add shrimp and stir-fry until pink; remove.

4. Heat 2 tablespoons oil. Stir-fry green onions, carrots, and celery 1 minute. Stir sauce ingredients and add to pan with water chestnuts, pea pods, and cook shrimp. Cook, stirring constantly, until bubbling.

5. Garnish with toasted almonds. Serve immediately with hot rice.