Shrimp and Vegetable Stir-Fry
Turn up the heat for this sizzling dish!
This quick and tasty main dish is sumptuous, succulent and healthy. The shrimp is easily stir-fried in oil. And takes only 15 minutes to make! It's the perfect dish to serve any night of the week. This dish goes nice with rice. Even your family will go wild for this shrimp recipe.
Stir-frying was first developed in China as a cooking method that worked efficiently on simple brick stoves. Oil and chopped food were stirred and tossed in the skillet, cooking in minutes.
Nowadays stir-frying fits hectic lifestyles and health-conscious tastes. Vegetables retain their color and texture and remain crisp. Meats and seafood are flavorful, tender.
Happy cooking and eating!
- 1/4 cup chicken broth, fat-free, less-sodium
- 2 tablespoons soy sauce, low-sodium
- 2 teaspoons cornstarch
- 3 garlic cloves minced
- 1 pound peeled and deveined medium shrimp
- 1/4 teaspoon salt
- 1 small can water chestnuts
- 2 cups small broccoli florets
- 1 cup onion sliced vertically
- ½ cup cooked carrots
- ½ cup zuchinni sliced
- ½ cup squash, sliced
- 1 cup frozen string beans
- 1 cup large-diced red bell pepper
Combine first 6 ingredients in a small bowl, stirring with a whisk. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 teaspoon oil to pan. Add water chestnuts, broccoli, zuchinni, squash, red peppers, green beans and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly. Enjoy over rice.