Shrimp and Vegetable Stir-Fry

Ingredients

• 3/4 cup chicken broth
• 1/4 cup fresh orange juice
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons peanut oil or vegetable oil
• 1 pound frozen deveined large shrimp, thawed and peeled
• 3 garlic cloves, minced
• 1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
• 4 cups steamed brown rice, for serving (cook about 2 cups dry)

Preparation

1. In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
2. Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
3. Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.