Ingredients
4
4 servings
- •3 tablespoons cornstarch
- •1.75 cups Swanson® Chicken Stock
- •1 tablespoon soy sauce
- •0.5 teaspoon sesame oil
- •2 tablespoons vegetable oil
- •1 pound fresh or thawed frozen medium shrimp, peeled and deveined
- •4 cups cut-up fresh vegetables (see Note)
- •0.5 teaspoon ground ginger
- •0.125 teaspoon garlic powder
- •4 cups hot cooked regular long-grain white rice
Instructions
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutritional Facts
Per 4 servings
- Calories: 428
- Carbohydrate: 58g
- Fat: 9g
- Fiber: 3g
- Protein: 27g
- Sugar: 5g
Related Recipes
Shrimp Stir Fry
Sesame Shrimp Stir-Fry
Easy Shrimp Vegetable Stir Fry
Shrimp Fried Rice
Shrimp Stir Fry With Egg Noodles
Shrimp Stir Fry
Red Chili Shrimp Stir-Fry
Buffalo Shrimp
One-Pan Shrimp And Green Bean Stir-Fry
Easy Homemade Shrimp Fried Rice
Carrot Sesame Shrimp Stir-fry
