Veggie and Shrimp Stir-Fry

Made with fresh shrimp, crisp-yet-tender vegetables, a hint of soy and a zing of ginger, this healthy recipe is perfect for weeknight dinners.

Veggie and Shrimp Stir-Fry
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Veggie and Shrimp Stir-Fry
Print Recipe
Servings Prep Time Cook Time
4servings 20minutes 10minutes
Servings Prep Time
4servings 20minutes
Cook Time
Servings: servings
Servings: servings
  1. Blend 2⁄3 cup water, the soy sauce, wine, cornstarch and ginger in a small bowl until smooth. Set aside.
  2. Heat the oil in a large wok or large deep frying pan over medium-high heat until hot. Stir-fry the garlic until soft, about 2 minutes.
  3. Add the shrimp and stir-fry until pink, about 3 minutes. Remove the shrimp with a slotted spoon and set aside.
  4. Add the broccoli florets to the wok and stir-fry until they are bright green, about 2 minutes.
  5. Add the red and yellow pepper strips and snow peas and stir-fry until they are just tender but still crisp, about 1 minute longer.
  6. Return the shrimp to the wok. Add the baby corn, water chestnuts and green onions.
  7. Pour in the sauce mixture and stir-fry the shrimp and vegetables until the sauce thickens and boils, about 1 minute. Serve.
  8. Serve on white or brown rice.
Recipe Notes

Per Serving: 233 calories, 24 g protein, 7 g total fat, 1064 mg sodium

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