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Joy's Shrimp Stir-Fry

 
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Joy's Shrimp Stir-Fry

Joy stresses that the vegetables mentioned here are only suggestions.
Use the freshest vegetables you can get - whatever suits your fancy
according to the season.

1/3 cup fresh lime juice
1/3 cup dry Sherry
3 tablespoons hoisin sauce
1 tablespoon chili purée with garlic
2 tablespoons dark sesame oil
1 tablespoon cornstarch
2 pounds unpeeled, medium fresh shrimp
2 teaspoons canola oil
4 cloves garlic, minced
2 tablespoons minced fresh ginger
3 carrots, scraped and thinly sliced
1 red bell pepper. thinly sliced
1/2 pound fresh snow pea pods
2 bunches green onions, sliced
3 cups hot cooked rice (from 1 cup raw rice)

Combine lime juice, Sherry, hoisin sauce, chili purée, sesame oil and cornstarch in a small bowl; set aside. Peel and devein shrimp. Set aside.
Pour canola oil into a large nonstick skillet; place over high heat until
hot. Add the garlic, ginger, carrots, bell pepper, and snow pea pods;
stir-fry 3 minutes. Add shrimp and bean sprouts and stir-fry 3 minutes
or until shrimp turn pink. Add green onions and lime juice mixture;
bring to a boil. Boil 1 minute or until thickened. Serve immediately
over hot cooked rice. Serves 4.

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