(Yield: 4 servings)
1 pound medium shrimp, unpeeled
1/2 cup regular-strength chicken broth
2 tablespoons cornstarch
3 tablespoons Kikkoman Soy Sauce
2 teaspoons sugar
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 large clove garlic, minced
1 red bell pepper, cut into thin strips
1/4 pound fresh snow peas, trimmed
- Thoroughly rinse shrimp; let drain on several layers of paper towels.
- Combine chicken broth, cornstarch, soy sauce and sugar.
- Heat oil in hot wok or large skillet over high heat. Add ginger and garlic; stir-fry 30 seconds. Add shrimp and stir-fry 1 to 2 minutes, or until pinkish. Remove shrimp with slotted spoon or strainer, leaving oil in wok.
- Add pepper and peas to same wok; stir-fry 1 minute. Stir in shrimp and soy sauce mixture. Cook and stir until mixture boils and thickens, about 1 minute.
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