Ingredients
2 teaspoons cornstarch2 tablespoons water2 tablespoons soy sauce2 tablespoons hoisin sauce1 tablespoon honey1 teaspoon sesame oil1-1/2 pounds uncooked medium shrimp, peeled and deveined4 teaspoons canola oil, divided2 green onions, sliced1/2 pound fresh snow peas, trimmed1 can (8-3/4 ounces) whole baby corn, drained1 garlic clove, minced1 tablespoon minced fresh gingerroot2 teaspoons sesame seeds, toastedThick rice noodles, optional
Preparation
In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.
