Shrimp and Veggy Stir-Fry

READY IN: 35mins
Recipe by m f4379

I found this recipe in a cookbook, but I didn't have some of the ingredients, so I added some different things to it. It turn out pretty good.

Top Review by gertc96

This was good. I used frozen stir fry veggies because I had some that needed to be used up. Next time, I'll use fresh veggies. I'll also double the sauce because I felt like this needed a bit more flavor. Thanks so much for sharing. Prepared for PAC Fall/2008.

Ingredients Nutrition

  • 3 teaspoons cornstarch
  • 4 tablespoons cold water
  • 3 tablespoons soy sauce
  • 3 tablespoons wine (I use Arbor Mist, its cheap and good)
  • 4 teaspoons sugar
  • 1 teaspoon ground ginger
  • 1 dash pepper
  • 1 (16 ounce) bagfrozen stir fry vegetables
  • 1 12 tablespoons cooking oil
  • 1 (8 ounce) bagfrozen fully cooked shrimp (Medium size, 61 to 70 Shrimp per pound)
  • 1 (8 ounce) box lo mein noodles

Directions

  1. In a large pot start water to cook your noodles and add noodles, cook until done to your likeing.
  2. Combine cornstarch and cold water.
  3. Stir in soy sauce, wine, sugar, ginger and pepper into cornstarch and water, set aside.
  4. In a large saucepan cook stir- fry vegetable in oil for about 10 minutes, until the vegetables are almost done.
  5. Add cornstarch mixture and shrimp to saucepan.
  6. Cook on medium-low for 10 minutes or until shrimp is hot.
  7. Serve with noodles.
  8. If you can't find lo mein noodles, you can use spaghetti noodles.

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