Vegetable Stir-Fry
- Number of Servings: 4
Ingredients
The Veggies:1 cup broccoli florets3 small carrots, sliced 2 cups green beans, cut into bite size pieces8 oz package baby portabello mushrooms, cleaned and quartered1 small yellow summer squash, sliced (I would say it amounted to about 1-1/2 cups)1 small red pepper, slicedThe Sauce:1 cup vegetable broth1 tablespoon tamari2 teaspoons cornstarch1 teaspoon sesame oil2 teaspoons splendaThe Aromatics:1 tablespoon olive oil1/2 Vidalia Onion, sliced1 tablespoon minced fresh gingerThe Shrimp:1 lb large raw shrimp, peeled, deveined with shells and tails removed1 tablespoon tamari sauce1 tablespoon mirin1 teaspoon sesame oil1/2 teaspoon red pepper flakes (adjust this to your own heat tolerance)
Mix all the ingredients for the shrimp together and marinate the shrimp while you chop/cut your veggies.
Once all veggies are chopped and set aside, cook the shrimp on medium high head in a non stick pan until no longer pink, 3-4 minutes. Remove shrimp from pan and keep warm.
Place olive oil in pan and cook the aromatics about 2 minutes. Add the mushrooms and cook 3-4 minutes more until mushrooms start to sweat. Remove from pan and keep warm.
Next you will cook the remainder of the veggies - starting with the carrots and adding more oil if needed. Stir fry the carrots 2-3 minutes, then add the green beans. Stir fry a few more minutes, place the mushroom mixture back in the skillet with the carrots and beans. Stir fry a few seconds and then add the remaining vegetables (squash, peppers, broccoli). Stir fry a few minutes until the vegetables start to look vibrant in color. Add the broth and shrimp and cook for 1-2 minutes. Serves 4 people - serve over rice or noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user GRUMPYSHB.
Once all veggies are chopped and set aside, cook the shrimp on medium high head in a non stick pan until no longer pink, 3-4 minutes. Remove shrimp from pan and keep warm.
Place olive oil in pan and cook the aromatics about 2 minutes. Add the mushrooms and cook 3-4 minutes more until mushrooms start to sweat. Remove from pan and keep warm.
Next you will cook the remainder of the veggies - starting with the carrots and adding more oil if needed. Stir fry the carrots 2-3 minutes, then add the green beans. Stir fry a few more minutes, place the mushroom mixture back in the skillet with the carrots and beans. Stir fry a few seconds and then add the remaining vegetables (squash, peppers, broccoli). Stir fry a few minutes until the vegetables start to look vibrant in color. Add the broth and shrimp and cook for 1-2 minutes. Serves 4 people - serve over rice or noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user GRUMPYSHB.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 10.3 g
- Cholesterol: 172.3 mg
- Sodium: 938.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.3 g
- Protein: 27.1 g
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