Teriyaki Shrimp and Vegetables3/4 lb. shrimp, peeled and deveined 1 clove minced garlic 1/8 tsp. pepper 2 T. oil 1 1/2 cup julienne cut carrots 8 oz. can sliced water chestnuts 1/2 cup green onions 1/2 teriyaki marinade 1/2 tsp. fresh minced gingerroot 1 T cornstarch 1 cup sliced mushrooms 16 oz. frozen snow peas Place shrimp in shallow baking dish. Set aside. In a small bowl, combine teriyaki sauce, garlic, gingerroot and pepper. Pour over shrimp. Cover and refrigerate 1 hour. Drain shrimp, reserving marinade. Stir cornstarch into marinade and set aside. In large nonstick skillet, heat 1 tablespoon oil over medium high heat. Add shrimp and cooke 2 to 3 minutes. Remove shrimp and set aside. Heat remaining oil. Stir fry celery, carrots and mushrooms for 2-3 minutes. Add marinade and water chestnuts.(drained), snow peas and onion. Cook stirring constantly until thickened. Add shrimp. Serve over rice. Chicken may be substituted. |
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