My stir fry photos never seem to come out good.  Kind of like the faded photos that adorn every Chinese take-out restaurant.  The veggies may have been a bit overcooked, but they tasted great.

First step, get the shrimp ready.

~20 shrimp, shelled
1 tsp corn starch
1 tbs soy sauce
1 tsp sesame oil

I put this into a ziplock baggie and shook until mixed.  Then into the fridge for about 30 minutes.

Then I took some dried Morel Mushrooms, and soaked them for 30 minutes in about 3/4 cup chicken broth.

Second step (third, fourth...whatever), make the rice.  I have Black & Decker steamer for this which really does a great job on rice.

On to the vegetables.  These I decided to cook a bit before adding to the stir fry.   Realize that I just started throwing everything in that I wanted to use up.

1 Sweet red pepper
1 small onion
2 leeks
1 head broccoli, cut up

These were put into a pan with some butter (homemade butter), chicken stock, some salt, pepper, ground ginger, and lemon juice (from the lemon I zested for the pumpkin pie).   I cooked these over medium heat for oh, 10 minutes to soften everything up.


Wok time!
I had no more peanut oil, so I used canola oil.  Threw about 2 tbs oil into the wok with some minced garlic.  When this was hot and the garlic just getting browned, in went the shrimp, along with some crushed red pepper flakes (see, told you that I was throwing everything into this one).  When the shrimp was pink and just cooked through, I took them out and set aside. 

To the mushrooms that were soaking in chicken broth, I added a teaspoon of cornstarch and stirred that in.

In now went the vegetables and the mushrooms.  Let this boil for about 2 minutes (if not brought to a boil, it won't thicken properly).  The cooked shrimp were added last and mixed in.  Overall, a good meal!