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Stir-Fry Shrimp and Vegetables

Prep time 15 mins
Cook time 14 mins
Yield 4 servings.

Ingredients

  • 2 bags boil-in-bag rice, uncooked
  • 2 teaspoons dark sesame oil
  • 12 ounces peeled and deveined medium-size fresh shrimp
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 (16-ounce) package frozen stir-fry vegetables, thawed
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground ginger

Nutrition Information

  • calories 379
  • caloriesfromfat 9 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.9 g
  • carbohydrate 59.4 g
  • fiber 1.7 g
  • cholesterol 129 mg
  • iron 0.0 mg
  • sodium 536 mg
  • calcium 0.0 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; stir-fry 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm. Add vegetables to skillet; cook 10 minutes or until vegetables are crisp-tender, stirring often. Return shrimp to skillet.

  3. Combine soy sauce and next 4 ingredients in a small bowl; stir well. Add soy sauce mixture to shrimp and vegetable mixture; cook 1 minute or until thickened, stirring often. Serve over rice.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook