Shrimp and Vegetables with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 oz. Peeled and Deveined Shrimp1 1/2 cups of Broccoli florets (small)1 1/2 cups thinly sliced fresh mushrooms1 Medium Onion sliced thinly3 Cloves of Garlic sliced thinly1 Tbsp Low Sodium Soy Sauce1 1/2 Tbsp Cornstarch1 Maggi Vegetable Bouillon Cube (low sodium if possible)1 1/2 cups boiling water1/2 tsp coarse ground pepper2 servings of cooked Success Whole Grain Brown Rice
Heat Olive Oil in wok, add garlic and sliced onion and stir fry 2 minutes, add broccoli Florets and toss/stir fry 3 minutes add sliced mushroom and toss/stir fry 1 minute. Sprinkle soy sauce over vegetables and stir fry 1 minute. Add bouillon cube and boiling water and bring back to boil, cook until vegetables are crisp tender, (5 min) add pepper. Mix cornstarch into a paste with a little water and stir into mixture, add shrimp and continue to cook until shrimp are pink, do not over cook else shrimp will be tough. Serve over brown rice. 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user NO1LADYANN.
Number of Servings: 2
Recipe submitted by SparkPeople user NO1LADYANN.
Nutritional Info Amount Per Serving
- Calories: 405.2
- Total Fat: 10.0 g
- Cholesterol: 129.2 mg
- Sodium: 937.9 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 6.1 g
- Protein: 26.4 g