Lemon Pepper Shrimp Stir-Fry
Seafood
Ingredients
1 c. low-sodium Chicken broth
1/3 c. lemon juice
1/4 c. low-sodium soy sauce
2 tbsp browmn sugar
1 tsp sesame oil
1 lb. large shrimp, thawed deveined and tails removed
1 tbsp each coarsely ground peppercorns, cornstarch and flour
1/2 tsp salt
1 clove garlic, minced
2 tbsp vegetable oil
5 c. broccoli slaw
half red onion, sliced
1/3 c. coarsely chopped walnuts
1/4 c. chopped fresh coriander leaves or parsley
Directions
Whisk chicken broth, lemon juice, half of the soy sauce, sugar and sesame oil until smooth. Reserve. Sprinkle shrimp with remaining soy sauce; let stand for 15 minutes. Pat dry with paper towels; toss with pepper, cornstarch, flour, salt and garlic.
Heat half of the vegetable oil in a nonstick wok deep skillet set over medium high heat; stir-frying shrimp, until no longer translucent. Remove to plate. Heat remaining oil in wok; stir-fry broccoli slaw and red onion for 3 minutes. Stir in reserved broth mixture, bring to boil. Stir in shrimp. Cook until vegetables are tender-crisp and warmed through. Sprinkle with walnuts and parley or coriander.