Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 4 teaspoons canola oil, divided
  • 2 green onions, sliced
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame seeds, toasted
  • Thick rice noodles, optional

Instruction

  • In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.