VEGETABLE SHRIMP STIR-FRY

Vegetable Shrimp Stir-Fry image

Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. -Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

Steps:

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.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 676mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.