Stir-Fried Shrimp Mixed Vegetable

Ingredients A    
½   Onion                               
2   Zucchini
1   Carrot
6   Baby Corn
6-8 Whole Water Chestnuts
Ingredients B  
1 lb. Shrimp (peeled and deveined)
1   Tbs. White Wine
1 tsp. Salt
2 tsp. Corn Starch
  Dash Pepper (or white pepper)
1 Tbs. Oil
Ingredients C  
2 Tbs. Oil
1 Tbs. Chicken Broth (or water)
4-5 Slices Ginger
tsp.  Salt 
  Dash  Pepper (or white pepper)


  1. Marinate shrimp in Ingredients B except oil and set aside.
  2. Cut onion about 1 cm in width. Cut zucchini slantedly and 1 cm in width. Peel carrot cut also slantedly about ½ cm in width. Cut baby corn in halves, also slantedly. Cut each water chestnut into three thin circles.
  3. Right before cooking, add oil to marinated shrimp and mix with chopsticks to allow oil to coat the shrimp.
  4. Pour 2 Tbs. oil and add ginger in the wok, and then stir fry shrimp until cooked. Remove shrimp from wok and place them in a bowl.
  5. Use remaining oil in the wok, and stir fry onion and carrots for about 2 minutes or when onion began to soften, add chicken broth, and remaining vegetables.
  6. Continue to stir fry for about 5 minutes then add salt and pepper to taste. Add in cooked shrimp, and stir fry for another 2 minutes or so. Then remove from heat and serve.
This dish can be served over rice.
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