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Shrimp With Green Beans Carrots And Ginger

Diet.Chef's picture
Ingredients
  Large shrimp 1 1⁄4 Pound, peeled and deveined
  Reduced sodium soy sauce 3 Tablespoon
  Ground white pepper 1⁄4 Teaspoon
  Green beans 12 Ounce, ends trimmed, cut in half
  Carrots 2 Large, cut into strips
  Olive oil 1 1⁄2 Teaspoon
  Ginger 1⁄4 Cup (4 tbs), peeled
  Garlic 4 Clove (20 gm), peeled and thinly sliced
  Vegetable broth 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Basil 1⁄4 Cup (4 tbs), slivered
Directions

In a medium bowl, combine the shrimp, 1 tablespoon of the soy sauce, and the pepper.
Set aside.
Bring 1/2" water to a boil in a large nonstick skillet.
Add the green beans and return to a boil.
Cook for 3 minutes.
Stir in the carrots and cook for 3 minutes, or until the vegetables are tender.
Drain in a colander and rinse briefly under cold water to stop the cooking.
Rinse and dry the skillet.
In the same skillet, heat the oil over medium-high heat.
Add the ginger and garlic and cook, stirring, for 2 minutes, or until fragrant and just starting to brown.
Stir in the broth and the remaining 2 tablespoons soy sauce and bring to a boil.
Add the shrimp.
Reduce the heat to low, cover, and cook for 3 minutes, or until the shrimp are opaque.
In a cup, dissolve the cornstarch in the water.
Add to the skillet along with the vegetables and cook, stirring constantly, for 1 minute, or until the broth is thickened and bubbly and the vegetables are heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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