1 1/4 cups reduced sodium chicken or vegetable broth
1 TBSP cornstarch
1 tsp vegetable oil
3 garlic cloves, minced
2 carrots, finely chopped
2 cups snow peas....WITHOUT STRINGS!!!!
2 TBSPS reduced sodium soy sauce
2 tsps Asian (dark) sesame oil
1 1/4 lb large shrimp, peeled and deveined
1/4 tsp crushed red pepper
3 cups hot cooked long grain rice (we only used about 1 cup)
- In a small bowl, combine 1/4 cup of the broth and the cornstarch; stir until the cornstarch dissolves. Set aside.
- In a large nonstick skillet over medium high heat, heat the vegetable oil; add the garlic and saute about 1 minute. Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce, and sesame oil. Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.
- Add the shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil. Stir in the dissolved corn starch and add the red pepper; cook, stirring frequently, until thickened, about 2 minutes. Serve over the rice.