Garlic, Shrimp, and Vegetable Stir-Fry

Photo: flickr user Monica Arellano-Ongpin

Ingredients

1 1/4 cups Long-grain white rice, uncooked

2 tablespoons Dry sherry

2 tablespoons Defatted chicken broth

2 tablespoons Reduced-sodium soy sauce

2 teaspoons Sesame oil

2 lrg Cloves garlic, minced

2 dsh Hot oil

1/2 pound Snow peas, stem ends removed

1 Red bell pepper, seeded and cut into cubes

1/4 cup Green onion, thinly sliced

1 pound Medium shrimp, uncooked, peeled, and deveined

1/4 cup ,water

2 teaspoons Cornstarch

2 tablespoons Hoisin sauce*

1/2 teaspoon Fresh lemon juice

Preparation

*Available in Chinese markets or ethnic section of grocery stores.

Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls. (Do not overcook shrimp)

In cup, stir together water and cornstarch. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice.

1.5.