Shrimp Stir-Fry
This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
sesame seeds
|
|
| 2 | teaspoons |
ginger
fresh, shredded |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
vegetable oil
for stir-fry |
*
|
| 1 | cup |
jicama
julienned |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
sweet red bell peppers
julienned |
|
| 1 | pound |
shrimp
shelled, deveined |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
rice
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
sesame seeds
|
|
| 1E+1 | ml |
ginger
fresh, shredded |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
vegetable oil
for stir-fry |
*
|
| 237 | ml |
jicama
julienned |
|
| 237 | ml |
carrots
julienned |
|
| 237 | ml |
sweet red bell peppers
julienned |
|
| 453.6 | g |
shrimp
shelled, deveined |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
rice
hot, cooked |
*
|
Directions
For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended.
Set aside.
In a large skillet or wok, heat 2 tablespoons oil.
Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
Add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque.
Stir sauce again; pour into center of wok.
Cook until mixture bubbles. Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through.
Serve over hot cooked rice.
