Stir-Fry Shrimp

• 1 pound unpeeled, medium-size fresh shrimp
• 3 tablespoons cornstarch, divided
• 1 garlic clove, pressed
• 1/4 teaspoon ground red pepper
• 3 tablespoons soy sauce, divided
• 3 tablespoons sesame or vegetable oil, divided
• 1 (14 1/2-ounce) can chicken broth
• 1/2 teaspoon ground ginger
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 bunch green onions, cut into 1/2-inch slices
• Hot cooked ramen noodles or angel hair pasta

1. Peel shrimp, and devein, if desired.
2. Combine shrimp, 1 tablespoon cornstarch, garlic, red pepper, 1 tablespoon soy sauce, and 1 tablespoon oil; let stand 5 minutes.
3. Whisk together remaining 2 tablespoons cornstarch, remaining 2 tablespoons soy sauce, chicken broth, and ginger; set aside.
4. Heat remaining 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes. Add bell pepper strips, and stir-fry 4 minutes or until tender. Add green onions; stir-fry 2 minutes. Remove from skillet.
5. Add shrimp mixture to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry 3 minutes or until thickened and bubbly. Serve over hot cooked noodles.

shrimp, cornstarch, garlic, ground red pepper, soy sauce, sesame, chicken broth, ground ginger, red bell pepper, green bell pepper, green onions, ramen noodles

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