Shrimp and Vegetable Stir-Fry

Author: Canadian Living

Serve over rice for a quick, healthy  meal. 

  • Portion size 4 servings

Ingredients

  • 3/4 cups sodium-reduced chicken broth
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch hot pepper flakes
  • 2 tablespoons vegetable oil
  • 2 green onion cut into 1-1/2-inch pieces
  • 2 tablespoons minced gingerroot
  • 1 lb large shrimp peeled and deveined
  • 8 oz snow pea trimmed
  • 1 can baby corn drained
  • 1 carrot peeled and sliced diagonally
  • 1 teaspoon sesame oil

Method

In glass measure, whisk together broth, cooking wine, cornstarch, salt, pepper and hot pepper flakes; set aside.

In wok or large skillet, heat half of the oil over medium-high heat; stir-fry green onions and ginger until fragrant, 1 minute. Add shrimp; stir-fry until pink, about 4 minutes. Transfer to plate.

Heat remaining oil in wok over medium-high heat; stir-fry peas, corn and carrot until tender-crisp, 3 minutes.

Add shrimp mixture. Whisk in broth mixture; boil, stirring, until slightly thickened, about 1 minute. Drizzle with sesame oil.

Nutritional facts Per serving: about

  • Sodium 921 mg
  • Protein 22 g
  • Calories 223.0
  • Total fat 10 g
  • Potassium 491 mg
  • Cholesterol 129 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 50.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Vegetable Stir-Fry