Stir fried vegetables & Shrimp (about 4 1-cup servings)

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 156.5

Total Fat: 7.6 g
Cholesterol: 80.4 mg
Sodium: 764.2 mg
Total Carbs: 11.4 g
Dietary Fiber: 2.3 g
Protein: 11.5 g

View full nutritional breakdown of Stir fried vegetables & Shrimp (about 4 1-cup servings) calories by ingredient

Introduction

This is good for using up all those garden vegetables that are low in calories but high in vitamins. This is good for using up all those garden vegetables that are low in calories but high in vitamins.

Minutes to Prepare: 30

Minutes to Cook: 15

Number of Servings: 4

Ingredients

Carrots, raw, 1 cup, grated

Onions, raw, .5 cup, chopped

Green Peppers (bell peppers), 1 cup, chopped

Cabbage, fresh, 1 cup, chopped

Olive Oil, 2 tbsp

Mushrooms, fresh, 1 cup, pieces or slices

*Soy Sauce, 2 tbsp (remove)

Beef broth, bouillon, consomme, 1 cup

Corn Starch, 8 grams (1 tbsp)

Shrimp, cooked, 30 large (remove)

Directions

If shrimp are frozen get out and put into a bowl with cold water to unthaw when needed.Chop or shred all vegetables into a large bowl; set aside. Start your rice or noodles that you want to eat with this.
Use a large skillet or wok.
Put oil in and heat; add the vegetables,stock and soy sauce. (You can substitute vegetable or chicken stock if you like.)
When the vegetables start to simmer, add the shrimp and heat until shrimp are heated through.
Mix corn starch with a little water (about 1/4 cup). Add this to the mixture to thicken it a little.
By this time your rice or noodles should be ready also.
Serve the Stir Fry over your rice or noodles. You may want to top this with more soy sauce ane/or chow mein noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user MOMSCHRIEF.