Shrimp, Snow Peas & Baby Corn in Sesame Sauce & Reese Cooking...
Preparation Time: 10 min
Cooking Time: 10 min
Serves 4-6
INGREDIENTS
- 1 can Reese Baby Corn, drained
- 1 can Reese Sliced Water Chestnuts, drained
- 1 can Reese Sliced Bamboo Shoots, drained
- 2 tbsp. Reese Cooking Sherry
- 1 package cellophane noodles
- 2 cloves garlic, minced
- 4 scallions, minced
- ¼ cup peanut oil (or sesame oil)
- 1 ½ lbs. medium shrimp, peeled and deveined
- ½ red pepper, diced
- ½ lb. snow peas
- ¼ cup sesame sauce
- ¼ cup water
- 1 tsp. cornstarch
DESCRIPTION
Skip the takeout! This simple, colorful dish can be thrown together in no time. It’s delicious and healthy!
DIRECTIONS
1. Prepare cellophane noodles according to package directions. Set aside and keep warm.
2. In a wok or a large pan, add oil and heat until smoking.
3. Add the garlic, scallions, and ginger and stir-fry and cook until slightly browned.
4. Mix in shrimp and red pepper. Cook for 2–3 minutes.
5. Add the remaining vegetables. Cook for 2 minutes.
6. Pour cooking sherry and sesame sauce into the pan.
7. In a separate bowl, mix water and cornstarch together until fully combined. Add mixture to the pan and stir.
8. Continue to cook until sauce starts to thicken and seafood is cooked all the way through.
9. Serve over the cellophane noodles.
2. In a wok or a large pan, add oil and heat until smoking.
3. Add the garlic, scallions, and ginger and stir-fry and cook until slightly browned.
4. Mix in shrimp and red pepper. Cook for 2–3 minutes.
5. Add the remaining vegetables. Cook for 2 minutes.
6. Pour cooking sherry and sesame sauce into the pan.
7. In a separate bowl, mix water and cornstarch together until fully combined. Add mixture to the pan and stir.
8. Continue to cook until sauce starts to thicken and seafood is cooked all the way through.
9. Serve over the cellophane noodles.