Garlic & Shrimp Veggies
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
|
|
| 1 | can |
water chestnuts
sliced |
*
|
| ½ | package |
green peas
frozen |
|
| 2 | each |
garlic
chopped |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
celery stalks
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
|
|
| 1 | can |
water chestnuts
sliced |
*
|
| 0.5 | package |
green peas
frozen |
|
| 2 | each |
garlic
chopped |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
celery stalks
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
sugar
|
|
Directions
Place in cup, ½ cup chicken stock 2 tablespoon cornstarch, 2 tablespoon soy sauce ½ teaspoon sugar.
Sauté the celery cabbage until soft and add the garlic and onions.
add the thawed peas, water chestnuts and shrimp.
Cook on medium heat til shrimp are pink.
Add the cup of liquid ingredients and stir until thickened and serve over cooked rice.
Have additional soy for added taste.
