Ingredients
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1
clove garlic, finely chopped
1
teaspoon grated gingerroot
1/4 teaspoon salt
1/2 teaspoon pepper
2
tablespoons sesame oil
1
package (12 oz) fresh stir-fry vegetables
3
tablespoons teriyaki sauce
1
cup vegetable broth (from 32-oz carton)
2
tablespoons cornstarch
Hot cooked white rice, if desired
Preparation
In medium bowl, toss shrimp with garlic, gingerroot, salt and pepper.
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Add shrimp; cook and stir 3 minutes or until shrimp are pink.
In small bowl, mix teriyaki sauce, broth and cornstarch. Add to shrimp mixture in skillet; cook 1 minute or until sauce boils and thickens slightly. Serve over rice.
