Recipe for Garlic, Shrimp, and Vegetable Stir-Fry 
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Yield:
5 Servings
Ingredients:
Amount Ingredient
1/4 cup Long-grain white rice, uncooked
2 tbl Dry sherry
2 tbl Defatted chicken broth
2 tbl Reduced-sodium soy sauce
2 tsp Sesame oil
2 lrg Cloves garlic, minced
2 dsh Hot oil
1/2 lb Snow peas, stem ends removed
1 x Red bell pepper, seeded and cut into cubes
1/4 cup Green onion, thinly sliced
1 lb Medium shrimp, uncooked, peeled, and deveined
1/4 cup ,water
2 tsp Cornstarch
2 tbl Hoisin sauce*
Instructions:
Instructions: *Available in Chinese markets or ethnic section of grocery stores.

Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls. (Do not overcook shrimp)

In cup, stir together water and cornstarch. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice.

1.5.

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