Garlic, Shrimp, & Vegetable Stir-Fry
Shrimp are stir fried with fresh vegetables and Chinese stir-fry sauce. Serve it with rice to make a complete meal. Quick, easy, tasty and packed with goodness.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
rice
long-grain white , uncooked |
|
| 2 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
chicken broth
defatted |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | tablespoons |
vegetable oil
hot |
|
| ½ | pound |
snow pea pods
stem ends removed |
|
| 1 | Red |
sweet red bell peppers
seeded and cut into cubes |
*
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | pound |
shrimp
uncooked, peeled and deveined, medium size |
|
| ¼ | cup |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
rice
long-grain white , uncooked |
|
| 3E+1 | ml |
sherry
dry |
|
| 3E+1 | ml |
chicken broth
defatted |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 1E+1 | ml |
sesame oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3E+1 | ml |
vegetable oil
hot |
|
| 226.8 | g |
snow pea pods
stem ends removed |
|
| 1 | Red |
sweet red bell peppers
seeded and cut into cubes |
*
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 453.6 | g |
shrimp
uncooked, peeled and deveined, medium size |
|
| 59 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 2.5 | ml |
lemon juice
fresh |
|
Directions
Cook rice according to package directions.
In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil.
Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes.
Add shrimp and simmer, stirring 2 to 3 minutes longer or until shrimp curls.
In cup, stir together water and cornstarch.
Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens.
Stir in hoisin sauce and lemon juice.
Serve shrimp and vegetables over rice.
