½ cup vegetable stock
6 Tbsp. sherry cooking wine
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sugar
2 Tbsp. oil
2 cups fresh broccoli florets
1 cup fresh carrots
1 red bell pepper, cut into strips
1 lb. 16 to 20 shrimp
1 garlic clove, minced
Hot cooked rice
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| Happy Veggies to You! |
Combine the first five ingredients in a small saucepot
and bring to a boil. Reduce heat to a simmer.
Heat a large skillet or wok and saute the vegetables
and shrimp over high heat until the shrimp are caramelized and cooked through
and the vegetables are tender.
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| I think I used smaller shrimp than the recipe intended, but they came out just fine. |
Add the garlic and sauce and let simmer for 2 minutes.
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| Sauced! |
Serve with hot cooked rice.
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| There's the rice peeking out there in the corner. |
My Rating: 4/5 "The sauce and the cooking process give this dish a nice sweet effect - even the veggies! It's satisfyingly filling, but it won't weigh you down. In my book that's a win."
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