Low-Fat Shrimp And Veggie Stir-Fry - cooking recipe

Ingredients

2/3 cup water
1/3 cup soy sauce
3 tablespoons white wine
2 tablespoons cornstarch
1/2 - 1 teaspoon powdered ginger or 1 1/2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
4 cups broccoli florets, blanched
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
4 ounces snow peas
1 (15 ounce) can baby corn, nuggets drained
1 (8 ounce) can sliced water chestnuts, drained
4 scallions, sliced

Preparation

In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
Set aside.
Heat oil in large wok or skillet over medium-high heat.
Stir fry garlic until softened, about 2 min.
Add shrimp and stir fry until pink, about 4 min.
Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
Stir fry one minute, mixing well.
Stir sauce mixture to combine, pour over veggies.
Cook, stirring, over medium-low heat, 5-7 min.
,until sauce thickens and veggies are crisp-tender.