Recipe | Cast Iron Recipes | Wok Recipes | Shrimp and Vegetable Stir Fry

Ingredients:

Fat-Free, Less-Sodium Chicken Broth	1 1/4 cups
Cornstarch, divided	2 tbsp
Low-Sodium Soy Sauce, divided	3 tbsp
Sake (rice wine), divided	3 tbsp
Honey, divided	4 tsp
Chile Paste with Garlic	2 tsp
Dark Sesame Oil	1 tsp
Large Shrimps	1 pound
Peanut Oil, divided	2 1/2 tbsp
Green Onions, sliced	1 cup
Fresh Ginger, minced peeled	2 tbsp
Garlic Cloves, thinly sliced	4 pieces
Red Bell Pepper strips	1 cup
Carrots, diagonally cut	3/4 cup
Snow Peas, trimmed	1 1/2 cup
Cooked Wide Lo Mein Noodles or Udon Noodles	4 cups

Cooking Method:

Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste and sesame oil, stirring with a whisk. Set aside.
Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
Heat 1 1/2 tablespoons peanut oil in the wok over medium-high heat. Add shrimp mixture; saute 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles and cook 1 minute or until thoroughly heated.