Shrimp Stir-Fry
219
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!
Ingredients
| 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 |
* |
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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Nutrition Facts
Serving Size 256g (9.0 oz)Amount per Serving
Calories 3458% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 222mg
74%
Sodium 537mg
22%
Total Carbohydrate
16g
16%
Dietary Fiber 4g
17%
Sugars g
Protein
59g
Vitamin A 136%
•
Vitamin C 100%
Calcium 10%
•
Iron 26%
* based on a 2,000 calorie diet
How is this calculated?
