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Shrimp and Vegetable Stir-Fry

Instead of take-out, make  an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.

All You OCTOBER 2005

  • Yield: 4 Servings
  • Cook time:10 Minutes
  • Prep time:15 Minutes
  • Cost Per Serving:$2.86

Ingredients

  • 3/4 cup chicken broth
  • 1/4 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut oil or vegetable oil
  • 1 pound frozen deveined large shrimp, thawed and peeled
  • 3 garlic cloves, minced
  • 1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
  • 4 cups steamed brown rice, for serving (cook about 2 cups dry)

Preparation

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.

Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.

Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutritional Information

Amount per serving
  • Calories: 472
  • Fat: 11g
  • Saturated fat: 2g
  • Protein: 32g
  • Carbohydrate: 59g
  • Fiber: 5g
  • Cholesterol: 172mg
  • Sodium: 880mg
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Shrimp and Vegetable Stir-Fry recipe

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