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
Thaw shrimp according to package directions.
Stir together chicken broth, soy sauce, and cornstarch; set aside.
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.
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.
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This recipe needs a bit of work. The initial stir fry should be in vegetable oil (never named as an ingredient) and then the sesame oil (if desired) should be added at the end. I just made this and it needs something else for flavor or texture. Maybe next time I will include water chestnuts. Otherwise, this is a decent basic stir-fry.
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