Ginger vegetable stirfry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Ginger vegetable stirfry calories by ingredient
Introduction
Lots of vegetables and brown basmati Lots of vegetables and brown basmatiNumber of Servings: 2
Ingredients
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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)
Tips
Feel free to change up the vegetables
Directions
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