Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Shrimp Stir-Fry
|
1 pound large (26-30 count) shrimp, cleaned |
|
1 (14.5 ounce) can chicken broth |
|
˝ cup soy sauce |
|
2 tablespoons cornstarch |
|
2 tablespoons sesame oil |
|
4 garlic cloves, minced |
|
˝ teaspoon ground ginger |
|
1 1/2 cups fresh broccoli |
|
5 large mushrooms, thinly sliced |
|
1/2 sweet onion, chopped |
|
1 small green bell pepper, chopped |
Hot cooked rice
Stir together chicken broth, soy sauce, and cornstarch; set aside.
Heat oil in large skillet (at medium-high) until hot. Add garlic and ginger and stir-fry for one minute.
Add broccoli and next three ingredients; stir-fry four minutes or until crisp-tender. Remove from skillet.
Add shrimp to skillet and stir-fry for three minutes; stir in vegetables and chicken broth mixture. Bring to a boil and stir-fry 2-3 minutes, or until thickened. Serve over rice.
NOTE: This was in an early 2002 Southern Living. I had to add a little bit more sesame oil when I did the shrimp. I also bought a 4-ounce package of fancy mushrooms to use with the other fresh vegetables. I served it over Zataraines Yellow Rice, as we really like it. It says it serves 4-6 but I think more like 4! We’ll get two meals out of it.