Shrimp Vegetable Stir Fry

Photo: flickr user avlxyz

Ingredients

3/4 pound uncooked, peeled shrimp

3 teaspoons cornstarch, divided

1/8 teaspoon ground ginger

Dash garlic powder

1/2 pound fresh broccoli (½ bunch broccoli)

Scallions to taste

4 tablespoons butter flavored Crisco (divided in half)

1 cup cold water

1/2 teaspoon instant chicken bouillon

1 pkg. frozen pea pods, thawed

Minute Rice

Preparation

Mix shrimp, 1 teaspoon cornstarch, ginger and garlic. Cover and refrigerate. Remove tough ends from broccoli. Cut into 3/4 inch pieces and flowerettes. Add broccoli to 1 quart boliing water. Cook 1 minute covered. Drain and rinse under cold water. Drain and set aside.

Melt 2 tablespoons butter flavored Crisco in large skillet over moderate heat. Add shrimp mixture. Cook until shrimp are opaque and white. Remove from skillet and set aside.

Combine cold water, 2 teaspoons cornstarch and bouillon in small bowl.

Melt remaining 2 tablespoons butter flavored Crisco in same large skillet. Add broccoli, cook over medium heat until tender. Add pea pods, cook and stir one minute. Add cornstarch mixture. Cook and stir until mixture thickens and bubbles. Serve over rice.

Yields 4.