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Stir Fried Vegetables And Shrimp On Fettuccine

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Ingredients
  Green beans 1⁄2 Pound
  Yellow squash 1⁄2 Pound
  Carrots 1⁄4 Pound
  Shelled deveined shrimp 6 Ounce
  Vegetable oil 2 Tablespoon
  Garlic 2 Teaspoon, minced
  Ginger slices 4
  Fettuccine 1⁄2 Pound
  Bean sprouts 1⁄4 Pound
  Low sodium chicken stock 1⁄2 Cup (8 tbs)
  Tamari 2 Teaspoon
  Cornstarch 2 Teaspoon
  Chopped scallions 2⁄3 Cup (10.67 tbs)
Directions

1. Wash and trim the beans, squash and carrots. Cut the beans into 2-inch lengths, the squash into 2 x 1/4-inch sticks and the carrots into 1/4-inch-thick diagonal slices. Slice the shrimp in half lengthwise; set aside.
2. Heat 1 tablespoon of the oil in a medium-size skillet over medium heat until hot but not smoking. Add the shrimp, 1 teaspoon of the garlic and 2 slices of the ginger, and stir-fry about 2 minutes, or until the shrimp turn pink. Transfer the shrimp, garlic and ginger to a bowl; cover loosely and set aside. Wipe out the skillet with paper towels.
3. Bring 3 quarts of water to a boil in a large pot over medium-high heat. Cook the fettuccine 10 to 12 minutes, or according to the package directions until al dente.
4. Meanwhile, heat the remaining oil in the skillet over medium-high heat. Add the remaining garlic and ginger, the beans, squash, carrots and bean sprouts, and cook, stirring, 2 minutes, or until the vegetables are crisp-tender.
5. Mix the stock, tamari and cornstarch in a cup, add the mixture to the vegetables and bring to a boil, stirring constantly. Add the shrimp and scallions, and stir to combine. Remove the pan from the heat and set aside.
6. Drain the fettuccine thoroughly and divide it among 4 plates. Top the fettuccine with the shrimp and vegetables.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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