Stir Fried Veggies in White Sauce

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Cheryle Prior

Recipe

1 lb shrimp, peeled and deveined

1 tsp cornstarch

½ tsp kosher salt

⅛ tsp white or black pepper

⅛ tsp baking soda

Vegetables-

3 cups cabbage, cut into 2 to 3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into ⅛ inch pieces

5 garlic cloves, finely minced

½ tsp ginger, grated or finely minced

Sauce-

1 ½ cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon

Slurry-

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Note: Ingredients may have been altered from the original.

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