Shrimp and Vegetable Stir-Fry Shrimp and Vegetable Stir-Fry

Author: Canadian Living

Serve over rice for a quick, healthy  meal. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2009



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


  • Iron 29.0
  • Folate 13.0
  • Calcium 8.0
  • Vitamin A 50.0
  • Vitamin C 60.0
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Shrimp and Vegetable Stir-Fry