Shrimp and Vegetable Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Instead of take-out, make an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables. Ingredients:
3/4 cup chicken broth |
1/4 cup fresh orange juice |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1/2 teaspoon sugar |
2 tablespoons peanut oil or vegetable oil |
1 pound frozen deveined large shrimp, thawed and peeled |
3 garlic cloves, minced |
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained |
4 cups steamed brown rice, for serving (cook about 2 cups dry) |
Directions:
1. In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
2. Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
3. Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.
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