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Garlic, shrimp, and vegetable stir-fry

Garlic, shrimp, and vegetable stir-fry
Main Ingredient: Chicken Shellfish Shrimp Rice and Grains

Preparation: Stir-fried

Course: Various Main Dishes

Cuisine: Chinese

Special food: Ethnic

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Garlic, shrimp, and vegetable stir-fry ingredients

  • -Judi M. Phelps
  • 372529⁄-2009260032 c long-grain white rice
  • -uncooked
  • 2 T Dry sherry
  • 2 T Defatted chicken broth
  • 2 T Reduced-sodium soy sauce
  • 2 t Sesame oil
  • 2 large Cloves garlic, minced
  • 2 dr Hot oil
  • 2483527⁄624973141 lb Snow peas, stem ends removed
  • 1 Red Bell Pepper, seeded and
  • -cut into cubes
  • 2483527⁄624973141 c Green onions, thinly sliced
  • 1 lb Medium shrimp, uncooked peeled, and deveined
  • 2483527⁄624973141 c water
  • 2 t Cornstarch
  • 2 T hoisin sauce*
  • 2483527⁄624973141 t Fresh lemon juice

Cooking Garlic, shrimp, and vegetable stir-fry

1. *available in chinese markets or ethnic section of grocery stores.
2. cook rice according to package directions.
3. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes.
4. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls.
5. (do not overcook shrimp) in cup, stir together water and cornstarch.
6. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens.
7. Stiri in hoisin sauce and lemon juice.
8. Serve shrimp and vegetables over rice.
9. per serving: calories 303, fat 3. 1 gm (% calories from fat 9), cholesterol 139. 3 mg, sodium 455 mg, protein 20. 7 mg. Exchanges: bread 2. 5, protein 1.


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