Shrimp Stir-Fry

Shrimp Stir-Fry

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside. In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender.

Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 4 servings.