Shrimp & Vegetables in Oyster sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz. Raw Shrimp cleaned and vanes removed.9.5 oz. (2 cups) Zucchini cut in 1/4" half-moons.4 oz. (2/3 cup) Carrots. Cut into 1/4" circles.5 oz. (1 1/4 cup) Red or Yellow Onion chopped.1 tsp. Garlic chopped.2 tbsp. Oyster sauce (Lee Kum Kee brand)1 tbsp. Soy sauce.1 tbsp. Cooking Sherry1 pinch Cayenne pepper.2 tsp. Peanut oil.Salt to taste.
Mix the Soy and Oyster sauce with the Sherry and set aside.
Heat the oil over medium head in a 10" or larger non-stick pan.
Add the onions and the garlic. Stir and cook for 1 - 2 minutes.
Add the carrots. Stir and cook for 3 - 4 minutes.
Add the zuchini. Stir and cook until the zuchini is just about to turn translucent. About 5 - 7 minutes.
Stir in the Cayanne pepper.
Add the Shrimp. Stir and chook until the shrimp just start to change color.
Add the Soy, Sherry & Oyster sauce mixture
Stir and cook util shrimp is fully cooked.
Serve hot with 1/3 cup brown rice, Quinoa or a whole wheat mini pita bread.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TOM.BROX.
Heat the oil over medium head in a 10" or larger non-stick pan.
Add the onions and the garlic. Stir and cook for 1 - 2 minutes.
Add the carrots. Stir and cook for 3 - 4 minutes.
Add the zuchini. Stir and cook until the zuchini is just about to turn translucent. About 5 - 7 minutes.
Stir in the Cayanne pepper.
Add the Shrimp. Stir and chook until the shrimp just start to change color.
Add the Soy, Sherry & Oyster sauce mixture
Stir and cook util shrimp is fully cooked.
Serve hot with 1/3 cup brown rice, Quinoa or a whole wheat mini pita bread.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TOM.BROX.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 7.9 g
- Cholesterol: 258.4 mg
- Sodium: 849.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 5.2 g
- Protein: 37.6 g
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