Main Dishes

West Coast Shrimp Stir-Fry

(Milk Free, Wheat Free)
  • 1 ½ Pounds Peeled, Deveined Raw Shrimp
  • 2 Tablespoons Vegetable Oil
  • 1 Large Onion, Sliced And Separated Into Rings
  • 1 ½ Large Green Sweet Peppers, Cut Into Thin Strips
  • 1 Cup Diagonally Sliced Celery
  • 1 Clove Garlic, Minced
  • 1 ¼ Cups Chicken Broth, Divided
  • ½ Teaspoon Ground Black Pepper
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Soy Sauce
  • 2 Large Tomatoes, Chopped
  • 4 Cups Hot Cooked Rice
In Wok Or Large Skillet Cook Shrimp In Oil 2 Minutes. Add Onion, Green Peppers, Celery, Garlic, ½ Cup Broth, And Pepper. Cover; Steam 2 Minutes. Dissolve Cornstarch In Remaining Broth And Soy Sauce. Stir Into Shrimp. Add Tomatoes; Cook, Stirring, 2 Minutes, Or Until Sauce Is Clear And Thickened. Serve Over Beds Of Fluffy Rice. Makes 6 Servings.
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