Description:

A quick stir fry

Source:

Kelli Greene

Serves/Makes:4

Ingredients

• 5 tsp (25 ml) cornstarch
• 5 tsp (25 ml) white wine or water
• 1/2 tsp (2 ml) sugar
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) soy sauce
• 1 cup (225 ml) chicken broth
• 2 cups (475 ml) fresh mushrooms, sliced
• 1 lb (.5 kg). shrimp
• 1 medium onion, chopped
• 5 oz (140 grm). can water chestnuts, sliced
• 1 garlic clove, minced
• 1/4 cup (60 ml) salad oil

Preparation

• Add cornstarch to white wine or water and stir to dissolve. Stir in sugar, salt, soy sauce and chicken broth. Set aside.
• Toss together mushrooms, shrimp, onion, water chestnuts and garlic.
• In wok or large skillet, heat salad oil. Add mushroom mixture and stir fry over high heat, 3 to 5 minutes, until shrimp turn pink.
• Lower heat to medium, add cornstarch mixture and stir until sauce is slightly thickened and transparent.
• Serve with rice.

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