Ingredients
2 tablespoons cornstarch3/4 cup cold water2 tablespoons reduced-sodium soy sauce1 teaspoon garlic powder1/2 teaspoon ground ginger2 tablespoons olive oil2 cups fresh broccoli florets1 medium sweet red pepper, julienned3 green onions, chopped1 pound uncooked shrimp (31-40 per pound), peeled and deveined1 cup frozen stir-fry vegetable blend, thawed3 garlic cloves, minced1/4 cup chopped peanuts
Preparation
In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add oil; stir-fry broccoli 2 minutes. Add red pepper and onions; stir-fry until vegetables are crisp-tender, 2-3 minutes longer. Add the shrimp, vegetable blend and garlic; cook 3 minutes more.
Stir in cornstarch mixture; add the peanuts. Bring to a boil; cook and stir until thickened, about 2 minutes.
