RECIPE SHRIMP STIR FRY VEGETABLES RECIPES

SHRIMP STIR-FRY | ALLRECIPES

Shrimp Stir-Fry | Allrecipes image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons cornstarch
1?¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
? teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, CarbohydrateContent 58.4 g, CholesterolContent 172.6 mg, FatContent 9.1 g, FiberContent 2.8 g, ProteinContent 26.9 g, SaturatedFatContent 1.6 g, SodiumContent 653.1 mg, SugarContent 4.6 g

SHRIMP AND VEGETABLE STIR-FRY RECIPE | MYRECIPES

Shrimp and Vegetable Stir-Fry Recipe | MyRecipes image

Instead of take-out, make an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

¾ cup chicken broth
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
4 cups steamed brown rice, for serving (cook about 2 dry)

Steps:

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutrition Facts : Calories 472 calories, CarbohydrateContent 59 g, CholesterolContent 172 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 2 g, SodiumContent 880 mg

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