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Shrimp And Red Pepper Stir-Fry

Yield 4 servings (serving size: 1 cup stir-fry and 1 cup rice)

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried crushed red pepper
  • 2 teaspoons vegetable oil, divided
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 large onion, cut into 8 wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup small broccoli florets
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 346
  • fat 3.6 g
  • satfat 0.5 g
  • protein 18 g
  • carbohydrate 59.4 g
  • cholesterol 97 mg
  • iron 4 mg
  • sodium 730 mg
  • caloriesfromfat 9 %
  • fiber 3.5 g
  • calcium 62 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl; set aside.

  2. Heat 1 teaspoon oil in a large skillet over high heat. Add shrimp, and sauté 3 minutes. Remove shrimp from pan; keep warm.

  3. Add 1 teaspoon oil to pan. Add onion, bell pepper, and broccoli; sauté 4 minutes or until crisptender. Add broth mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 seconds, stirring constantly. Add shrimp; simmer 1 minute, stirring constantly. Remove from heat. Serve over rice.

Oxmoor House Healthy Eating Collection