Shrimp Stir-Fry
This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup | chicken broth |
|
| 2 | teaspoons | sesame seeds |
|
| 2 | teaspoons |
ginger
fresh, shredded |
|
| 1 | tablespoon | soy sauce, tamari |
|
| ¼ | teaspoon | red hot pepper sauce |
|
| 1 | teaspoon | cornstarch |
|
| 1 | x |
vegetable oil
for stir-fry |
*
|
| 1 | cup |
jicama
julienned |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
sweet red bell peppers
julienned |
|
| 1 | pound |
shrimp
shelled, deveined |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
rice
hot, cooked |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Directions
For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended.
Set aside.
In a large skillet or wok, heat 2 tablespoons oil.
Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
Add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque.
Stir sauce again; pour into center of wok.
Cook until mixture bubbles. Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through.
Serve over hot cooked rice.
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