Shrimp and Vegetable Stir-Fry
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 223223 cal |
| pro | 22 g22g pro |
| total fat | 10 g10g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 11 g11g carb |
| fibre | 3 g3g fibre |
| chol | 129 mg129mg chol |
| sodium | 921 mg921mg sodium |
| potassium | 491 mg491mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 2929 iron |
| vit A | 5050 vit A |
| vit C | 6060 vit C |
| folate | 1313 folate |
Serve over rice for a quick, healthy meal.
Ingredients
- 3/4 cup sodium-reduced chicken broth 3/4 cup sodium-reduced chicken broth
- 2 tbsp Chinese cooking wine 2 tbsp Chinese cooking wine
- 2 tsp cornstarch 2 tsp cornstarch
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
- 1 pinch hot pepper flakes 1 pinch hot pepper flakes
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 green onions , cut into 1-1/2-inch pieces2 green onions, cut into 1-1/2-inch pieces
- 2 tbsp minced gingerroot 2 tbsp minced gingerroot
- 1 lb large shrimp , peeled and deveined1 lb large shrimp, peeled and deveined
- 8 oz snow peas , trimmed8 oz snow peas, trimmed
- 1 can baby corn , drained1 can baby corn, drained
- 1 large carrot , peeled and sliced diagonally1 large carrot, peeled and sliced diagonally
- 1 tsp sesame oil 1 tsp sesame oil
Preparation
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.
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.
Source : Canadian Living Magazine: November 2009
- Keywords : Main Course; Chinese; Stir Fry; Shrimp; Snow peas; Carrots; Corn; 300 calories;
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