Asian Spicy Shrimp with Snow Peas
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. Stir-fry 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.
Ingredients
- 1/2 cup teriyaki sauce
- 1/2 cup Crown® Lily White® Corn Syrup
- 1/2 cup water
- 2 tablespoons Fleischmann's® Corn Starch
- 1 teaspoon fresh grated ginger
- 2 tablespoons Mazola® Corn Oil
- 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
Method
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.
Stir-fry 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.
