[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SHRIMP STIR FRY[/title][fusion_text]Week of March 31st-April 4th 2014
1 Cup Chicken Stock 1 Tbs. Cornstarch 1 Tbs. Soy Sauce
1 Tbs. Minced Garlic Salt and Pepper to taste 3 Tbs. Sesame Oil
16 oz. Pkg. Frozen Stir Fry Vegetables 20 Uncooked Medium Shrimp, peeled and deveined
In a bowl, mix together the chicken stock, soy sauce, cornstarch and garlic. Season with salt and pepper. Heat sesame oil in a large skillet over medium-high heat until oil shimmers. Add vegetables and cook until vegetables are softened, about 4 minutes. Add shrimp and cook and stir until shrimp begins to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more. Below is the recipe for Caramel Snicker Doodle Bars that was on our recipe flyer last week. I had a couple of complaints from our listeners that the bar didn’t set up. I made them the way the recipe says and the caramel mixture is on the soft side. You do have to refrigerate at least 1 hour before cutting into bars. I refrigerated them overnight before cutting them. Here is a repeat of the recipe in case you still want to try them.
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