Gingery Shrimp & Green Bean Stir-Fry
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
8 oz Green Beans, trimmed1/2 tsp salt1/4 + 2 TBL cup chicken broth2 TBL soy sauce2 TBL fish sauce1 tsp Splenda1 tsp Wondra2 TBL canola oil2 TBL peeled, finely chopped fresh ginger3 cloves garlic, crushed1/4 tsp crushed red pepper3 large scallions, white chopped, green sliced1 lb large shrimp, peeled and de-veined
1. In 4-qt saucepan bring 2 quarts water to boil, add green beans and salt, cook 1 min; drain and set aside.
2. In small bowl combine broth, soy sauce, fish sauce, splenda and wondra; stir well to blend. Set aside.
3. Heat wok or 12-inch nonstick skillet over medium-high heat; swirl in oil. Add ginger, garlic, red pepper and scallion whites; cook and stire 15-20 seconds until fragrant but not browned. Add shrimp; cook and stir 2 minutes. Add green beans; cook and stir 1 min.
4. Stir reserved sauce, add to mixture in wok. Cook and stir about 1 minute until shrimp are cooked through and sauce is thickened. Remove from heat, stir in scallion greens. Serve immediately.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESSFROMWA.
2. In small bowl combine broth, soy sauce, fish sauce, splenda and wondra; stir well to blend. Set aside.
3. Heat wok or 12-inch nonstick skillet over medium-high heat; swirl in oil. Add ginger, garlic, red pepper and scallion whites; cook and stire 15-20 seconds until fragrant but not browned. Add shrimp; cook and stir 2 minutes. Add green beans; cook and stir 1 min.
4. Stir reserved sauce, add to mixture in wok. Cook and stir about 1 minute until shrimp are cooked through and sauce is thickened. Remove from heat, stir in scallion greens. Serve immediately.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESSFROMWA.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 9.1 g
- Cholesterol: 172.3 mg
- Sodium: 1,347.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.4 g
- Protein: 25.5 g
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