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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; set aside.

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  • Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

328 calories; calories from fat 5%; fat 1.9g; saturated fat 0.3g; mono fatg; poly fatg; protein 21.6g; carbohydrates 53.2g; fiberg; cholesterol 129mg; ironmg; sodium 243mg; calciummg.