Pink Stir Fry

• 1 cup Frozen Ready-to-eat Shrimp
• 2 Tablespoons Vegetable Oil
• 1 cup Sliced Celery
• 1 cup Broccoli Florets
• 1 cup Beets, Julienned
• 3 Tablespoons Low Sodium Soy Sauce
• 3 Tablespoons Catalina Dressing
• 1 Tablespoon Red Wine Or Sherry
• 2 cloves Garlic, Crushed
• 2 teaspoons Cornstarch
• 1 Tablespoon Water
• 2 cups Chow Mein Noodles
• 1 bag (12 Oz. Bag) Bean Sprouts, Washed
• 1/4 cups Sliced Green Onion
• 1 can (15 Oz. Can) Baby Corn, Drained

1. Place shrimp in a bowl of cold water to thaw.
2. In a wok or large heavy skillet, heat oil over medium-high heat.
3. Add celery, broccoli and beets and fry for 5 minutes until softened.
4. Mix together soy sauce, Catalina dressing, red wine, and garlic.
5. Add sauce to wok and stir.
6. Cover and let the mixture steam for 5 minutes.
7. Combine cornstarch and water, then stir this mixture into the wok and bring to a boil until sauce thickens.
8. In a separate pot, cook chow mein noodles in boiling water according to package directions, usually a few minutes.
9. Drain noodles and drain the thawed shrimp, then add them to wok along with bean sprouts, green onions, and baby corn.
10. Stir until noodles are coated in sauce.
11. Cover and cook until shrimp are heated through.

shrimp, vegetable oil, celery, broccoli florets, beets, soy sauce, dressing, red wine, garlic, cornstarch, water, noodles, sprouts, green onion, corn

Taken from tastykitchen.com/recipes/main-courses/pink-stir-fry/ (may not work)