Ingredients
1-1/2 pounds medium uncooked shrimp, peeled and deveined1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil1 cup fresh broccoli florets1 cup julienned sweet red pepper4 tablespoons reduced-sodium chicken broth, divided1 cup sliced fresh mushrooms1-1/2 cups fresh sugar snap peas3/4 cup sliced green onions3 garlic cloves, minced
Preparation
Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm.
In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through.
