Spring Stir Fry

This is perfect for Lent or anytime.

1 - 1  1/2 lb thawed shrimp

1/8 - 1/4 tsp. each: salt, pepper

1/4 tsp. sliced fresh ginger 

3 T. olive oil

1 - 2 T. low sodium soy sauce

1 each chopped: bell pepper, onion 

1/3 c. sliced green onions

1 c. each: snow peas, sliced carrots, sliced mushrooms, chopped zucchini 

1/4 - 1/3 c. cold water

1 tsp. corn starch

1 -2 clove garlic, peeled, crushed, chopped

Slice fresh ginger.

Peel, rinse, crush and chop garlic.

Peel, devein, rinse shrimp if needed.

If you're using pre-cooked cooked, omit step.

In a bowl combine shrimp, salt, pepper, garlic,  1 T. soy sauce, 1 T. oil., ginger, garlic.

Toss mixture to coat shrimp 

Cover shrimp, place in refrigerator to marinate for a few hrs.

Peel, rinse, chop onion.

Rinse, seed, chop pepper.

Rinse, cut ends off, chop carrots and green onions.

Rinse, snip ends off snow peas and cut in half.

Rinse, slice mushrooms.

Rinse, chop zucchini.

Place vegetables in a clean bowl.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Add shrimp and cook until shrimp turns pink on both sides 3 - 4 min. on both sides.

Remove shrimp and place on a clean plate.

Add vegetables and cook for 5 - 10 min. 

Add shrimp back to pan. 

In a clean cup combine water, cornstarch.

Stir with a fork to mix.

Push vegetables and meat to the side of pan, pour water mixture in center of skillet. 

Stir to coat and let cook for a few minutes more.

Serves 4.