Stir-Fry Shrimp and Vegetables |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
2 bags boil-in-bag rice, uncooked |
2 teaspoons dark sesame oil |
12 ounces peeled and deveined medium-size fresh shrimp |
1 teaspoon minced garlic (about 2 cloves) |
1 (16-ounce) package frozen stir-fry vegetables, thawed |
1/4 cup low-sodium soy sauce |
1/4 cup water |
2 tablespoons rice wine vinegar |
2 teaspoons cornstarch |
1 teaspoon ground ginger |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; stir-fry 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm. Add vegetables to skillet; cook 10 minutes or until vegetables are crisp-tender, stirring often. Return shrimp to skillet.
3. Combine soy sauce and next 4 ingredients in a small bowl; stir well. Add soy sauce mixture to shrimp and vegetable mixture; cook 1 minute or until thickened, stirring often. Serve over rice.
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