Shrimp and Lima Bean Stir-Fry
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Shrimp and Lima Bean Stir-Fry Try this recipe with frozen soy beans (edamame) or fava beans. For added crunch, top with unsalted cashews or peanuts.1 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310310 cal |
| pro | 30 g30g pro |
| total fat | 10 g10g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 25 g25g carb |
| fibre | 5 g5g fibre |
| chol | 172 mg172mg chol |
| sodium | 536 mg536mg sodium |
| potassium | 695 mg695mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 3636 iron |
| vit A | 1414 vit A |
| vit C | 5757 vit C |
| folate | 1515 folate |
Try this recipe with frozen soy beans (edamame) or fava beans. For added crunch, top with unsalted cashews or peanuts.
Ingredients
- 2 cups frozen lima beans 2 cups frozen lima beans
- 1 tbsp Chinese rice wine 1 tbsp Chinese rice wine or dry sherry
- 2 tsp grated fresh ginger 2 tsp grated fresh ginger
- 2 tsp cornstarch 2 tsp cornstarch
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp sesame oil 1/2 tsp sesame oil
- 1 pinch white pepper 1 pinch white pepper
- 1 lb peeled deveined small raw shrimp , (thawed and drained, if frozen)1 lb peeled deveined small raw shrimp, (thawed and drained, if frozen)
- 2 tbsp peanut oil 2 tbsp peanut oil or vegetabIe oil
- 4 green onions , chopped4 green onions, chopped
- 1/2 sweet red pepper , chopped1/2 sweet red pepper, chopped
- 1/3 cup sodium-reduced chicken broth 1/3 cup sodium-reduced chicken broth
Preparation
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 sa< stir-fry until shrimp are coated, about 2 minutes.
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 sa< stir-fry until shrimp are coated, about 2 minutes.
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Dinner; Shrimp; Ginger; Green onions; Chicken broth/stock; Stir Fry; 400 calories;
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