Garlic, Shrimp, And Vegetable Stir Fry Recipe
Servings: 5
Ingredients
- 1 1/4 c. Long-grain white rice, uncooked
- 2 Tbsp. Dry sherry
- 2 Tbsp. Defatted chicken broth
- 2 Tbsp. Reduced-sodium soy sauce
- 2 tsp Sesame oil
- 2 lrg Cloves garlic, chopped
- 2 dsh Warm oil
- 1/2 lb Snow peas, stem ends removed
- 1 x Red bell pepper, seeded and cut into cubes
- 1/4 c. Green onion, thinly sliced
- 1 lb Medium shrimp, uncooked, peeled, and deveined
- 1/4 c. ,water
- 2 tsp Cornstarch
- 2 Tbsp. Hoisin sauce*
- 1/2 tsp Fresh lemon juice
Directions
- *Available in Chinese markets or possibly ethnic section of grocery stores.
- Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and warm oil. Add in snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 min. Add in shrimp and simmer, stirring 2-3 min longer or possibly till shrimp curls. (Don't overcook shrimp)
- In c., stir together water and cornstarch. Add in to pan and cook, stirring, 1 or possibly 2 min or possibly till sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice.
- 1.5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 5 servings | |
| Calories 343 | |
| Calories from Fat 40 | 12% |
| Total Fat 4.55g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 138mg | 46% |
| Sodium 605mg | 25% |
| Potassium 390mg | 11% |
| Total Carbs 47.73g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.31g | 2% |
| Protein 23.9g | 38% |
