Shrimp and vegetable stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 278.7
  • Total Fat: 12.4 g
  • Cholesterol: 145.4 mg
  • Sodium: 845.4 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 26.3 g

View full nutritional breakdown of Shrimp and vegetable stir fry calories by ingredient


Introduction

Lower carb, green veggie stir fry Lower carb, green veggie stir fry
Number of Servings: 4

Ingredients

    280 grams Broccoli, fresh
    6.75 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g
    1 cup (1/2" slices) Bamboo shoots, cooked
    1 cup Mung beans, mature seeds, sprouted, cooked, boiled
    1 cup, pieces or slices Mushrooms, fresh
    84 grams Onions, raw
    3 serving Green Onion (fresh-1 stalk)
    .5 cup, strips Green Peppers (bell peppers)
    3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    3 tbsp Soy Sauce
    2 tsp Cinnamon, ground
    2.1 gram(s) Star Anise Seed Pod (1 ea) (by JWHITE03)
    3 tsp Ginger Root
    3 clove Garlic
    13.5 oz Shrimp, raw
    3 tbsp Olive Oil

Directions

In olive oil over medium heat, saute garlic, ginger, onion, peppers, and mushrooms until almost tender. Add dry seasoning, vinegar, soy sauce, bamboo shoots and mung beans. Combine well before adding remaining vegetables. Cover and cook 3 minutes to allow broccoli begin to get tender, the add shrimp and stir well. Continue to cook until shrimp is done.

Serving Size: 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user DIXIE_TRISCUIT.