Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 2 tablespoons water

  3. 2 tablespoons soy sauce

  4. 2 tablespoons hoisin sauce

  5. 1 tablespoon honey

  6. 1 teaspoon sesame oil

  7. 1-1/2 pounds uncooked medium shrimp, peeled and deveined

  8. 4 teaspoons canola oil, divided

  9. 2 green onions, sliced

  10. 1/2 pound fresh snow peas, trimmed

  11. 1 can (8-3/4 ounces) whole baby corn, drained

  12. 1 garlic clove, minced

  13. 1 tablespoon minced fresh gingerroot

  14. 2 teaspoons sesame seeds, toasted Thick rice noodles, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first six ingredients until smooth; set aside. 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. 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. 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. Yield: 6 servings.


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