| This recipe is liked by 2 person(s). |
Shrimp Stir Fry
Nb persons: 4
| 6 oz | shrimp, peeled |
| 1/4 tblsp | low-sodium soy sauce |
| 1/2 tsp | rice vinegar |
| 1/4 c | fat-free chicken broth |
| 1/4 tsp | garlic minced |
| 1/4 tsp | ginger, minced |
| 1/2 c | red onion, sliced in wedges |
| 1/2 c | broccoli florets |
| 1 -1/4 c | snow peas, trimmed |
| 1 -1/2 c | mushrooms, halved |
| 1/4 c | yellow bell pepper, cubed |
| 1/4 c | canned water chestnuts, drained |
1. Rinse shrimp and drain well
2. Heat the soy sauce, rice vinegar, and 2 tblsp. of the chicken broth in a saute pan over medium heat. Add garlic and ginger and saute until tender.
3. Add all the vegetables to the pan and continue to saute, stirring and adding more broth as necessary. Add Shrimp when the vegetables are halfway cooked and saute until the vegetables are tender and the shrimp are opaque.
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