Shrimp and Veggie Stir Fry

Recipe from Festival Foods.

Ingredients:

1 1/2 pounds peeled shrimp
2 tablespoons soy sauce
1/2 cup chicken stock
1/4 cup dry white wine
1 tablespoon corn starch
3 tablespoons canola oil
2 cloves garlic, minced
2 teaspoons fresh minced ginger
3 to 4 cups fresh stir fry vegetables
2 chopped scallions
1 teaspoon sesame oil
Hot cooked rice
2 teaspoons toasted sesame seeds (optional)

Directions:

Whisk together the soy sauce, stock, wine and corn starch. Set aside. Heat 1 tablespoon canola oil in a wok or large skillet or wok. Add the shrimp and stir fry quickly to for 1 to 2 minutes.  Remove shrimp from pan and set aside. Add the other 2 tablespoons of canola oil to the pan. Add the veggies and cook for a minute or two until tender-crisp. Add the garlic and ginger and cook for another 30 seconds, stirring constantly. Pour in soy sauce mixture and bring to a simmer until the sauce starts to thicken, stirring often. Add shrimp and any juices from the plate back to pan to warm. Add sesame oil. Toss to coat. Serve over hot cooked rice with scallions and sesame seeds on top if desired.