Stir-fried vegetables with shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 t. each canola oil and sesame oil1/4 small yellow onion, sliced1 carrot, sliced1 rib celery, sliced1/2 red bell pepper, sliced1 small head broccoli, chopped6 spears asparagus, in 2" pieces1 clove garlic, finely chopped6-8 large shrimp, peeled and deveined1 c. snow peas or sugar snap peas2 scallions, sliced1/4 c. vegetable or chicken broth1 T. tamari1 t. cornstarch1 t. minced fresh ginger2 T chopped fresh cilantro
Serves 2.
Whisk together broth, soy sauce, cornstarch, and ginger. Set aside.
Heat oil in medium wok or skillet, over medium-high heat. Add onion, carrot, celery, pepper, and broccoli. Stir-fry for ~5 minutes. Add asparagus, garlic, and shrimp and stir-fry for 2 minutes, or until shrimp just turns pink. Stir in peas, scallions, and soy-broth mixture and cook for 1 minute. Serve over brown rice, and sprinkle cilantro over the top.
Number of Servings: 2
Recipe submitted by SparkPeople user ADAMCIK.
Whisk together broth, soy sauce, cornstarch, and ginger. Set aside.
Heat oil in medium wok or skillet, over medium-high heat. Add onion, carrot, celery, pepper, and broccoli. Stir-fry for ~5 minutes. Add asparagus, garlic, and shrimp and stir-fry for 2 minutes, or until shrimp just turns pink. Stir in peas, scallions, and soy-broth mixture and cook for 1 minute. Serve over brown rice, and sprinkle cilantro over the top.
Number of Servings: 2
Recipe submitted by SparkPeople user ADAMCIK.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 5.1 g
- Cholesterol: 32.2 mg
- Sodium: 712.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 5.6 g
- Protein: 8.9 g
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