Tarragon Shrimp and Vegetable Stir-fry

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.

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Servings 3

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ingredients 12
Prep Time 20 min
Total Time 20 min

Ingredients

SAUCE

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

STIR-FRY

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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Directions

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.