Ginger vegetable stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 spear, medium (5-1/4" to 7" long) Asparagus, fresh 3 clove Garlic 6 slices (1" dia) Ginger Root 1 medium (2-1/2" dia) Onions, raw 1 tbsp Peanut Butter, smooth style, with salt 1 tbsp Honey 2 cup Cooked shrimp (Loblaws) 70/90 103 g/1 cup 1 cup broccoli florets, frozen, great value 2 tbsp La Choy Lite Soy Sauce (Low sodium) 4 serving fresh mushrooms, sliced (0.25 cup) 75 gram(s) Tilda, Brown Basmati Rice - dry weight 0.5 cup FRESH: Celery, Diced 1/4 Cup (by 75PERCENT)
Thaw shrimp, rinse well.
Cook rice in water.
Mix honey, soy sauce, peanut butter and 1 Tbs water together.
Chop all vegetables including ginger, cook in non-stick pan. when tender but firm, add sauce. Cook another 5 minutes, serve over rice.
Serving Size: Makes two dinner servings
Cook rice in water.
Mix honey, soy sauce, peanut butter and 1 Tbs water together.
Chop all vegetables including ginger, cook in non-stick pan. when tender but firm, add sauce. Cook another 5 minutes, serve over rice.
Serving Size: Makes two dinner servings
Nutritional Info Amount Per Serving
- Calories: 353.1
- Total Fat: 5.6 g
- Cholesterol: 105.0 mg
- Sodium: 1,073.9 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 6.0 g
- Protein: 23.1 g
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