Shrimp Stir Fry with Jasmine Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp of peanut oil1 medium red pepper1 medium green pepper2 tbsp of la choy lite soy sauce3 tbsp of bangkok padang peanut sauce1 cup uncooked Jasmin Rice1 tsp crushed red pepper9 fresh medium mushrooms cut in half1/2 of medium yellow onion1 cup snap peasdash of ground mustard
Makes 4 servings:
Prep -
Slice green and red peppers into short wedges
Slice onion in wedges
Cut mushrooms in half
Thaw shrimp (if necessary)
Combine peanut sauce and lite soy sauce and crushed red pepper in a small bowl
Prepare rice as instructed on the package
In Wok heat 2tbsp of peanut oil. When hot add green and red peppers. Cook for about 2 minutes (tossing constantly while waiting) and then add snap peas, wait 2 more minutes (tossing constantly while waiting). Next add mushrooms and onions and wait 2 more minutes (tossing constantly while waiting). Finally add shrimp, toss, and add sauce, toss again and serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDERS16.
Prep -
Slice green and red peppers into short wedges
Slice onion in wedges
Cut mushrooms in half
Thaw shrimp (if necessary)
Combine peanut sauce and lite soy sauce and crushed red pepper in a small bowl
Prepare rice as instructed on the package
In Wok heat 2tbsp of peanut oil. When hot add green and red peppers. Cook for about 2 minutes (tossing constantly while waiting) and then add snap peas, wait 2 more minutes (tossing constantly while waiting). Next add mushrooms and onions and wait 2 more minutes (tossing constantly while waiting). Finally add shrimp, toss, and add sauce, toss again and serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDERS16.
Nutritional Info Amount Per Serving
- Calories: 436.9
- Total Fat: 11.2 g
- Cholesterol: 127.5 mg
- Sodium: 841.3 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 2.5 g
- Protein: 21.2 g
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