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Shrimp Stir-Fry

Yield Makes 4 to 6 servings


  • 1 pound frozen, peeled and deveined medium shrimp
  • 1 (14 1/2-ounce) can low-sodium fat-free chicken broth
  • 1/2 cup lite soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups chopped fresh broccoli
  • 5 large mushrooms, thinly sliced
  • 1 large sweet onion, chopped
  • 1 small green bell pepper, chopped
  • Hot cooked rice

How to Make It

  1. Thaw shrimp according to package directions.

  2. Stir together chicken broth, soy sauce, and cornstarch; set aside.

  3. Heat oil in a large skillet at medium-high heat 2 minutes. Add garlic and ginger, and stir-fry 1 minute. Add broccoli and next 3 ingredients; stir-fry 4 minutes or until crisp-tender. Remove from skillet.

  4. Add shrimp to skillet, and stir-fry 3 minutes; stir in vegetables and chicken broth mixture. Bring to a boil, and stir-fry 2 to 3 minutes or until sauce thickens. Serve over rice.