For the Stir Fry:
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 lb large shrimp, peeled and deveined
• 1 cup snow peas
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 1 cup sliced mushrooms
• 1 (15 oz) can baby corn, drained
For the Sauce:
• ½ cup chicken broth
• 1 teaspoon rice wine vinegar
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons oyster sauce
• 4 teaspoons corn starch
Directions:
1. Prepare the Sauce:
o In a small bowl, whisk together the chicken broth, rice wine vinegar, soy sauce, sugar, oyster sauce, and corn starch. Set the sauce mixture aside.
2. Cook the Shrimp:
o Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Stir-Fry the Vegetables:
o In the same skillet, add the snow peas, carrots, celery, mushrooms, and baby corn. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
4. Combine the Shrimp and Sauce:
o Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables, stirring to coat everything evenly.
5. Simmer the Sauce:
o Continue to cook the mixture for another 2-3 minutes, or until the sauce thickens and coats the shrimp and vegetables.
6. Serve:
o Serve the shrimp chop suey hot, over steamed rice or noodles for a complete meal.