Glasshousejohn 2006-09-21 00:31:16
Nothing beats the clock like stir-fry dinners. If you plan to serve this
dish with rice, start the rice first. While it’s cooking, cut up the
vegetables and make the stir-fry.
1/4 cup soy sauce
2 tablespoons honey
1 garlic clove, minced
1 tablespoon peanut or vegetable oil
2 cups julienned carrots (2 to 3 carrots)
2 cups julienned zucchini (2 zucchini)
1 lb. shelled, deveined uncooked large shrimp
In small bowl, stir together soy sauce, honey and garlic. Heat oil in wok
or large skillet over high heat until hot. Add carrots and zucchini. Cook
2 minutes, stirring constantly, or until vegetables are slightly tender;
remove from wok. Add shrimp; cook and stir 2 minutes or until shrimp just
begin to turn pink. Return vegetables to wok; stir in soy sauce mixture.
Cook, stirring occasionally, 2 minutes or until shrimp turn pink and
liquid has thickened slightly.
4 (1 1/4-cup) servings
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