Yield: 2 to 4

Scott Nowell

Yum. Tasty, tasty, tasty. Your choice of vegetables. Whatever you want.

Premix sauce:

• ½cup water
• 1spoon BTB chicken, heat and stir
• 1-3TBS Hoisin sauce
• 3tsp Shaoxing cooking wine
• ½tsp sugar
• 1TBS of oyster sauce
• ½-1tsp sesame oil
• 1tsp soy sauce, mix well

Shrimp:

• 1lb large shrimp, peeled, deveined, rinsed, patted dry
• salt & pepper, season shrimp, add
• 1/4cup corn starch, mix well to coat shrimp

Vegetables:

• 1carrot, peeled and sliced thinly diagonally. Precook in MW 2 to 3 minutes.
• 4oz green peas
• 4oz green beans, other vegetables optional, e.g.,
• 2oz red and orange peppers, sliced thin

Stir-fry:

• vegetable oil, divided
• 1tsp ginger, sliced
• 1tsp garlic, minced
• ½onion, julienned and separated
• 1-2scallions, cut small

Slurry:

• 1TBS corn starch mixed with 2 TBS water

Stir fry shrimp: In a hot wok add 1-2 TBS oil and add the shrimp. Cook until browned on bottom, then flip and brown other side. About 1-2 minutes on each side. Remove to bowl.

Vegetables: If the wok is dry add a little oil. Add the garlic and ginger to the wok and stir fry for 30 seconds.

Next add vegetables to the wok, stir fry until lightly browned.

Add premix sauce to the wok and let it boil for a couple minutes.

Add slurry to thicken.

Return the shrimp back into the wok and stir everything together. Adjust seasoning.