Shrimp and Lima Bean Stir-Fry

Author: Canadian Living

 Try this recipe with frozen soy beans (edamame) or fava beans. For added crunch, top with unsalted cashews or peanuts.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2011

Ingredients

  • 2 cups frozen lima beans
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon dry sherry
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 pinch white pepper
  • 1 lb peeled deveined small raw shrimp (thawed and drained, if frozen)
  • 2 tablespoons peanut oil
  • 2 tablespoons vegetabIe oil
  • 4 green onions chopped
  • 1/2 sweet red pepper chopped
  • 1/3 cup sodium-reduced chicken broth

Method

In saucepan of boiling water, cook lima beans until tender, about 3 minutes. Drain and chill under cold water; drain well and set aside.

In bowl, combine rice wine, ginger, cornstarch, half of the salt, the sesame oil and pepper; stir in shrimp.

In wok or skillet, heat peanut oil over high heat; stir-fry onions and red pepper until tender-crisp, about 30 seconds.

Add shrimp mixture; stir-fry until shrimp are pink, 1 to 2 minutes.

Add lima beans, chicken broth and remaining salt; stir-fry until shrimp are coated, about 2 minutes.

Nutritional facts Per serving: about

  • Sodium 536 mg
  • Protein 30 g
  • Calories 310.0
  • Total fat 10 g
  • Potassium 695 mg
  • Cholesterol 172 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Lima Bean Stir-Fry

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