Tested till perfect Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-Fry

Serve over rice for a quick, healthy  meal. 

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3/4 cup 3/4cupsodium-reduced chicken broth
  • 2 tbsp 2tbspChinese cooking wine
  • 2 tsp 2tspcornstarch
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchhot pepper flakes
  • 2 tbsp 2tbspvegetable oil
  • 2 2green oniongreen onions, cut into 1-1/2-inch pieces
  • 2 tbsp 2tbspminced gingerroot
  • 1 lb 1lblarge shrimp, peeled and deveined
  • 8 oz 8ozsnow peasnow peas, trimmed
  • 1 can 1canbaby corn, drained
  • 1 1large carrotcarrots, peeled and sliced diagonally
  • 1 tsp 1tspsesame oil
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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 Information Per serving: about

cal 223 pro 22g total fat 10g sat. fat 1g
carb 11g fibre 3g chol 129mg sodium 921mg
potassium 491mg

% RDI:

calcium 8 iron 29 vit A 50 vit C 60
folate 13
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