Quick Shrimp and Veggie Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup Broccoli Stir-fy frozen Great Value (by CHEFLAUREL) 1 cup, pieces or slices Mushrooms, fresh 0.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 2 tbsp Kikkoman Less Sodium Soy Sauce 3 tsp Garlic 2.5 tbsp Nakano Seasoned Rice Vinegar 0.33 tbsp Oyster Sauce 3 tsp Domino Light Brown Sugar 0.5 tsp Ginger, ground 16 oz Shrimp, raw 1 tbsp cornstarch
1. Heat stir-fry mix and mushrooms in a large skillet over medium-high heat. Saute vegetables for 5 minutes, until they begin to soften.
2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, oyster sauce, brown sugar, ginger, and cornstarch.
3. Add shrimp to vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover and stir frequently until the sauce has thickened and the shrimp and pink and cooked through (3 to 5 minutes).
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLONDON87.
2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, oyster sauce, brown sugar, ginger, and cornstarch.
3. Add shrimp to vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover and stir frequently until the sauce has thickened and the shrimp and pink and cooked through (3 to 5 minutes).
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MLONDON87.
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 2.0 g
- Cholesterol: 172.3 mg
- Sodium: 639.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.3 g
- Protein: 26.5 g
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