Tarragon Shrimp and Vegetable Stir-fry

Name: Tarragon Shrimp and Vegetable Stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Asian
Ingredients: 1/2 cup water; 3 tablespoons dry white wine or water; 1 teaspoon lemon juice; 1 tablespoon cornstarch; 1 teaspoon chicken-flavor instant bouillon; 1 teaspoon dried tarragon leaves, crushed; 2 tablespoons oil; 1 1/2 cups frozen cut green beans; 1 1/2 cups frozen cauliflower florets; 1 cup julienne-cut (2x1/8x1/8-inch) carrots; 1 (12-oz.) pkg. frozen uncooked medium shrimp, thawed; 3 green onions, cut into 1-inch pieces

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Prep 20 min
Total 20 min
Servings 3

A delicious stir-fry ready in just 20 minutes! This tasty shrimp and vegetable dish served with tarragon sauce is perfect for an Asian dinner. MORE+ LESS-

By Pillsbury Kitchens

Updated November 23, 2010

Ingredients

SAUCE

1/2

cup water

tablespoons dry white wine or water

teaspoon lemon juice

tablespoon cornstarch

teaspoon chicken-flavor instant bouillon

teaspoon dried tarragon leaves, crushed

STIR-FRY

tablespoons oil

1 1/2

cups frozen cut green beans

1 1/2

cups frozen cauliflower florets

cup julienne-cut (2x1/8x1/8-inch) carrots

(12-oz.) pkg. frozen uncooked medium shrimp, thawed

green onions, cut into 1-inch pieces

Steps

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1

In small bowl, combine all sauce ingredients; blend well. Set aside.
2

Heat oil in large skillet or wok over medium-high heat until hot. Gradually add green beans, cauliflower and carrots; cook and stir 5 minutes.
3

Add shrimp; cook and stir 3 to 4 minutes or until shrimp turns pink and vegetables are crisp-tender.
4

Stir in onions and sauce; cook until thickened and bubbly, stirring constantly.