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Shrimp And Vegetables

Diet.Chef's picture
Ingredients
  Carrots 2 Medium
  Fresh mushrooms 1 Cup (16 tbs)
  Shrimp in shell 1 Pound (Fresh / Frozen)
  Chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1 Teaspoon
  Thinly sliced cauliflower 1 Cup (16 tbs)
  Chopped bok choy 2 Cup (32 tbs)
  Fresh pea pods 1 Cup (16 tbs)
  Fresh bean sprouts/1/2 of a 16-ounce can bean sprouts, drained 1 Cup (16 tbs)
Directions

Thinly slice carrots and mushrooms.
Thaw shrimp, if frozen.
Shell and devein shrimp; halve lengthwise.
Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic and gingerroot in hot oil for 30 seconds.
Add cauliflower and carrots; stir-fry 3 minutes.
Add bok choy, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes more or till vegetables are crisp-tender.
Remove vegetables to bowl.
Add shrimp to wok; stir-fry 7 to 8 minutes or till done, Push shrimp away from center of wok.
Stir chicken broth mixture and add to center of wok.
Cook and stir till thickened.
Stir in vegetables; cover and cook 1 minute.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Shrimp

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