4 to 5 cups assorted cut-up vegetables such as snow peas, red pepper strips, sliced green onions
1 1/2 pounds medium shrimp, peeled and deveined
Hot cooked rice or pasta
How to Make It
MIX teriyaki sauce, syrup, water, corn starch and ginger in a small bowl; set aside. Heat 1 tablespoon corn oil in large skillet over medium-high heat.
BAKE vegetables in skillet for 2 to 3 minutes or until tender crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon corn oil and shrimp to skillet; stir-fry just until shrimp is opaque, 2 to 3 minutes. Remove shrimp. Add teriyaki sauce mixture to skillet.
COOK, stirring constantly, and bring to boil over medium-high heat. Boil 1 minute. Return shrimp and vegetables to skillet and stir until heated through.
SERVE over hot cooked rice or pasta.
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