Ingredients
1
cup uncooked regular long-grain white rice
2
cups water
1
(10-oz.) pkg. frozen baby sweet peas & butter sauce
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1/4
teaspoon ginger
2
teaspoons oil
1/2
lb. shelled deveined uncooked medium shrimp, tails removed
1
small onion, sliced
3
large garlic cloves, minced
1
(4.5-oz.) jar sliced mushrooms, drained
Preparation
Cook rice in water as directed on package.
Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.
