Veggie and Shrimp Stir-Fry
Course
Dinner
,
Lunch
Cuisine
Fish & Seafood
,
Vegetables
Servings
Prep Time
4
servings
20
minutes
Cook Time
10
minutes
Servings
Prep Time
4
servings
20
minutes
Cook Time
10
minutes
Ingredients
1/3
cup
reduced-salt soy sauce
1/4
cup
white wine
2
tsp
corn starch
1 1/2
tbsp
fresh ginger
grated, peeled
1
tbsp
vegetable oil
2
garlic cloves
finely chopped
500
grams
large raw shrimp
peeled
250
grams
broccoli florets
1
large red pepper
cut into strips
1
large yellow pepper
cut into strips
120
grams
snow peas
100
gram
whole baby corn
1/2
cup
water chestnuts
sliced
4
green onions
cut diagonally into 5 cm pieces
Instructions
Blend 2⁄3 cup water, soy sauce, wine, cornstarch and ginger in a small bowl until smooth. Set aside.
Heat the oil in a large wok or deep frying pan over medium-high heat until hot. Add garlic and fry until soft, about 2 minutes.
Add shrimp until pink, about 3 minutes. Remove the shrimp with a slotted spoon and set aside.
Add broccoli florets to wok and stir until they are bright green, about 2 minutes.
Add red and yellow pepper strips and snow peas; stir until tender but still crisp.
Return shrimp to wok. Add baby corn, water chestnuts and green onions.
Pour in sauce mixture until it thickens and boils, about 1 minute. Serve on white or brown rice.
Recipe Notes
Nutrients per serving:
233 calories, 24 g protein, 7 g total fat, 1064 mg sodium