Stir-fried vegetables with shrimp
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Stir-fried vegetables with shrimp calories by ingredient
Number of Servings: 2
Ingredients
-
1 t. each canola oil and sesame oil
1/4 small yellow onion, sliced
1 carrot, sliced
1 rib celery, sliced
1/2 red bell pepper, sliced
1 small head broccoli, chopped
6 spears asparagus, in 2" pieces
1 clove garlic, finely chopped
6-8 large shrimp, peeled and deveined
1 c. snow peas or sugar snap peas
2 scallions, sliced
1/4 c. vegetable or chicken broth
1 T. tamari
1 t. cornstarch
1 t. minced fresh ginger
2 T chopped fresh cilantro
Directions
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.