Lemon Shrimp Stir-Fry

Malzemeler

• 1/4 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp canola oil
• 12 oz raw shrimp
• 1 tbsp less sodium soy sauce
• 3/4 bardak chicken broth
• 5 cups broccoli, chopped
• 2 cup carrots, sliced
• 3 tbsps lemon juice

Talimatlar

1. For sauce, in a small bowl stir together chicken broth, lemon juice, cornstarch, chili flakes, and soy sauce; set aside.
2. In a large skillet heat half the oil over medium-high heat. Add broccoli and carrots; cook and stir for 4-6 minutes or until crisp-tender. Remove from skillet.
3. Add remaining oil and shrimp to the skillet. Cook and stir for 2-3 minutes or until shrimp are cooked. Remove from pan.
4. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Return vegetables and shrimp to skillet; stir to coat with sauce. Cook and stir for 1-2 minutes or until heated through.
5. If desired serve over rice.