Quick Shrimp and Vegetable Stir-Fry

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Quick Shrimp and Vegetable Stir-Fry

FROM: Wellness Committee


2 tsp sesame oil

2 (14-ounce) bags frozen broccoli stir-fry mix

1 (8-ounce) container baby bella (cremini) mushrooms, sliced

½ cup low-sodium chicken broth

2 tablespoons less-sodium soy sauce

1 tablespoon minced garlic

2 ½ tablespoons rice vinegar

1 tsp oyster sauce

1 tablespoon light brown sugar

½ tsp ground ginger

1 tablespoon cornstarch

1 pound medium shrimp, peeled and deveined

1 (8.8-ounce) pouch Uncle Ben’s Ready Rice brown rice

½ tsp. sesame seeds

3 green onions, thinly sliced

  1. In a large wok or large skillet, heat the sesame oil over medium-high heat. Add the broccoli stir-fry mix and mushrooms. Sauté the vegetables for five minutes, until the vegetables have started to soften.

  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, oyster sauce, brown sugar, ginger, and cornstarch.
  3. Add the shrimp to the vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover, and stir frequently until the sauce has thickened and the shrimp are pinked and cooked through, 3 to 5 minutes.

  4. Microwave the rice to package directions.

  5. To serve, place 1/3 cup cooked rice in the bottom of a bowl, top with heaping 1 cup of the stir-fry mixture, and garnish with sesame seeds and green onions.

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 4 servings

Serving size: 1/3 cup of cooked rice and 1 heaping cup of prepared stir-fry

    Calories: 196

    Fat: 3g

    Saturated Fat: 1g

    Carbohydrates: 25g

    Fiber: 5g

    Sugar: 3g

    Protein: 26g

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