Shrimp Stir-Fry

• 1/2 lb broccoli floret
• 1 sweet red pepper, seeded and cut in thin match-like strips
• 3/4 lb snow peas, trimmed
• 1/2 small white onion, cut in thin match-like strips
• 8 ounces shiitake mushrooms, stemmed and halved
• 1 tablespoon vegetable oil
• 1 medium garlic clove, peeled and minced
• 1 lb shrimp, 41-50 count, peeled and deveined
• 12 ounces napa cabbage, shredded
• 4 tablespoons stir-fry sauce
• 2 tablespoons oyster sauce
• 1/2 teaspoon white pepper

1. Blanch broccoli, red pepper, snow peas, onion, and mushrooms 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
2. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.).
3. Add garlic and shrimp; stir fry 2 min or until internal temp of shrimp is 120 degrees. (Check by inserting thermometer into thickest part of shrimp.).
4. Add cabbage, stir-fry sauce, oyster sauce, and pepper; stir fry 2-3 minute.
5. Add vegetables; stir fry 30 seconds, until heated through. Let rest at least 2 minutes.
6. Serve with white rice or lo mein noodles, if desired.

broccoli floret, sweet red pepper, snow peas, white onion, shiitake mushrooms, vegetable oil, garlic, shrimp, cabbage, stirfry sauce, oyster sauce, white pepper

Taken from www.food.com/recipe/shrimp-stir-fry-221392 (may not work)