Ingredients
1
tablespoon canola or soybean oil
1
pound uncooked peeled deveined medium shrimp, thawed if frozen
4
cups lightly packed washed spinach leaves
1
can (14 ounces) baby corn nuggets, drained
1/4
cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2
teaspoon garlic salt
Lemon wedges
Preparation
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.
