Shrimp and Vegetable Stir-Fry

• 1 lb shrimp, peeled and deveined
• 1 (15 ounce) can baby corn, drained and liquid reserved
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch (UK cornflour)
• 1 tablespoon sesame oil or 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 13 cup peanut oil or 13 cup vegetable oil
• 2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow)
• 1 bunch broccoli, cut into florets
• 12 lb mushroom, cut into 1/4-inch slices
• 1 large onion, cut into wedges
• 1 garlic clove, minced
• 12 lb snow peas, trimmed

1. In a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
2. Heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
3. Add bell peppers, broccoli, mushrooms, onion and garlic.
4. Cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
5. Add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
6. Add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.

shrimp, baby corn, soy sauce, cornstarch, sesame oil, sugar, peanut oil, bell peppers, broccoli, mushroom, onion, garlic, snow peas

Taken from www.food.com/recipe/shrimp-and-vegetable-stir-fry-236355 (may not work)