Shrimp and Vegetable Stir Fry

Ingredients

• 3/4 lb cleaned shrimp
• 3 teaspoons cornstarch, divided
• 1/8 teaspoon ground ginger
• 1 garlic clove, minced
• 1/2 lb fresh broccoli (about 1/2 bunch)
• 4 tablespoons oil, divided (sesame oil adds more flavor)
• 1 cup cold water
• 1 chicken bouillon cube
• 6 ounces frozen pea pods, thawed
• 1 tablespoon soy sauce

Directions

1. 1

   In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.

2. 2

   Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.

3. 3

   Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.

4. 4

   Heat 3 tablespoons oil in large skillet or wok over medium heat.

5. 5

   Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.

6. 6

   Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.

7. 7

   Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.

8. 8

   Add pea pods; cook 1 minute.

9. 9

   Add cornstarch mixture; cook until bubbly.

10. 10

    Add shrimp and cook until sauce thickens.

11. 11

    Serve over steamed rice.