Vegetable Shrimp Stir-Fry

Name: Vegetable Shrimp Stir-Fry
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

1

In a small bowl, combine the first six ingredients until smooth; set aside.
2

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.
3

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.
4

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.