Stir Fried Vegetables and Shrimp

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Ingredients:
1 lb. medium-sized raw shrimp, peeled
1 Tbs. Cognac
1/2 tsp. salt
1 tsp. cornstarch
3 Tbs. vegetable oil
3 cloves garlic, minced
3 tsp. chopped fresh ginger
2 1/2 cups cauliflower, cut in 1/2-inch slices
2 medium carrots, cut in 1/2-inch slanting slices
4 Tbs. water
2 1/2 cups broccoli flowerets
1/2 lb. asparagus, cut in-1/2 inch slanting slices
1/4 lb. mushrooms, thinly sliced
5 green onions, cut in 1 1/2-inch lengths

Cooking Sauce
1/2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. cornstarch

Preparation:
In a bowl, combine shrimp, cognac, salt, and cornstarch. Combine cooking sauce ingredients and set aside.

Place wok on high heat. When wok is hot, add 1 1/2 tablespoons of the oil. When oil begins to heat, add garlic and ginger. Stir once, add shrimp, and stir-fry until they turn pink (about 3 minutes). Remove from wok.

Heat remaining 1 1/2 tablespoons oil. Add cauliflower and carrots and stir-fry for 1 minute. Add 2 tablespoons water; cover and cook, stirring occasionally, for 3 minutes. Stir in broccoli, asparagus, and 1 more tablespoon water. Cover and cook for 2 minutes. Stir in mushrooms, onions, and another tablespoon of water. Cover and cook for 1 minute. Return shrimp to wok. Add cooking sauce and stir until it boils and thickens slightly.

Serving Suggestion:
Steamed white rice is all you need to accompany this colorful entrée.

Variation:
Substitute chicken for the shrimp or add sausage to the mix. If you add chicken, it will need to be cooked longer than the shrimp.

History:
This recipe comes from the Sunset Wok Cookbook, page 27.