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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound frozen, peeled and deveined medium shrimp |
1 (14 1/2-ounce) can low-sodium fat-free chicken broth |
1/2 cup lite soy sauce |
2 tablespoons cornstarch |
2 tablespoons sesame oil |
4 garlic cloves, minced |
1/2 teaspoon ground ginger |
1 1/2 cups chopped fresh broccoli |
5 large mushrooms, thinly sliced |
1 large sweet onion, chopped |
1 small green bell pepper, chopped |
hot cooked rice |
Directions:
1. Thaw shrimp according to package directions.
2. Stir together chicken broth, soy sauce, and cornstarch; set aside.
3. Heat oil in a large skillet at medium-high heat 2 minutes. Add garlic and ginger, and stir-fry 1 minute. Add broccoli and next 3 ingredients; stir-fry 4 minutes or until crisp-tender. Remove from skillet.
4. Add shrimp to skillet, and stir-fry 3 minutes; stir in vegetables and chicken broth mixture. Bring to a boil, and stir-fry 2 to 3 minutes or until sauce thickens. Serve over rice.
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