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Yield: 4 servings
2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 medium carrot, julienned
3/4 cup fresh snow peas
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper, onions, carrots and snow peas; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp and garlic; cook 3 minutes longer.
Stir cornstarch mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.