Stir-Fried Shrimp w/ Vegetables

Brine:
1 tbsp. kosher salt
2 c. cold water

Sauce:
2/3 c. chicken broth
4 tsp. rice wine (or white wine)
3 tsp. soy sauce
3 tsp. cornstarch
1 1/2 tsp. sugar
pinch black pepper

1 lb. shrimp, peeled & deveined
1 c. broccoli floretts
1 c. whole baby sweet corn, large chop
1/4 c. thinly sliced carrot
1/4 c. sliced water chestnuts
2 large scallions, sliced in 1" pieces
2 tbsp. minced garlic (3 large cloves)
1 tbsp. finely grated ginger
2 tbsp. oil
1/4 c. chicken broth

Yield: 4 servings

1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5-15 minutes. Drain & rinse shrimp. Set aside.
2. In a small bowl, mix together broth, rice (or white) wine, soy sauce, cornstarch, sugar & pepper. Set aside.
3. Heat 1-2 tbsp. of oil in a large skillet or wok over high heat. Add hard vegetables (broccoli & carrots) and stir-fry quickly. Add 1/4 cup broth or water & cover to steam vegetables about 1 minute. Uncover & add remaining vegetables along with ginger & garlic. Stir-fry 1-2 minutes.
4. Move partially cooked vegetables to the sides of the pan & add raw shrimp to center. Cook 1-2 minutes until shrimp start to turn pink.
5. Move partially cooked shrimp to sides of pan as well, and pour sauce into center (whisk sauce before pouring). Stir & cook 30 seconds before mixing shrimp & vegetables in to finish cooking - approximately 2-4 more minutes.

Serve immediately over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LINNEYLOU1501.