You’ll Crave This Veggie-Packed Shrimp Stir-Fry All Week Long
Fresh shrimp, crisp-yet-tender vegetables, a hint of soy and a zing of ginger makes for the perfect weeknight dinner meal.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1/3 cup reduced-salt soy sauce
- 1/4 cup white wine
- 2 tsp corn starch
- 1 1/2 tbsp fresh ginger grated, peeled
- 1 tbsp vegetable oil
- 2 garlic cloves finely chopped
- 500 grams large raw shrimp peeled
- 250 grams broccoli florets
- 1 large red pepper cut into strips
- 1 large yellow pepper cut into strips
- 120 grams snow peas
- 100 gram whole baby corn
- 1/2 cup water chestnuts sliced
- 4 green onions cut diagonally into 5 cm pieces
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Blend 2⁄3 cup water, soy sauce, wine, cornstarch and ginger in a small bowl until smooth. Set aside.
- Heat the oil in a large wok or deep frying pan over medium-high heat until hot. Add garlic and fry until soft, about 2 minutes.
- Add shrimp until pink, about 3 minutes. Remove the shrimp with a slotted spoon and set aside.
- Add broccoli florets to wok and stir until they are bright green, about 2 minutes.
- Add red and yellow pepper strips and snow peas; stir until tender but still crisp.
- Return shrimp to wok. Add baby corn, water chestnuts and green onions.
- Pour in sauce mixture until it thickens and boils, about 1 minute. Serve on white or brown rice.
Recipe Notes
Nutrients per serving: 233 calories, 24 g protein, 7 g total fat, 1064 mg sodium
Originally Published on Reader's Digest
