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Shrimp Stir-Fry

 
Shrimp Stir-Fry
141

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

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Reviews

+6

over 6 years

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!

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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?

 

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