Vegetable-Shrimp Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Eat Great Lose Weight Time can be saved by buying already peeled and deveined fresh shrimp or easy-peel fresh shrimp Ingredients:
1/3 cup water |
2 tablespoons soy sauce |
2 tablespoons cornstarch |
1 teaspoon sugar |
2 tablespoons vegetable oil |
1/2 green cabbage, small head, shredded |
1 red bell pepper, cut into 2-inch pieces |
4 green onions, cut into 1-inch pieces |
1/2 lb asparagus, cut into 2-inch pieces |
2 garlic cloves, minced |
1 lb shrimp, peeled and deveined |
2 tablespoons fresh ginger, minced |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons dry sherry (optional) |
Directions:
1. In a small bowl, combine water, soy sauce, cornstarch and sugar.
2. Warm 1 tablespoon oil in a large non-stick skillet or wok over medium heat. Add cabbage, bell pepper, onions, asparagus and garlic. Cook, stirring frequently, 3 minutes, or until vegetables are crisp-tender. Stir in 1 tablespoon of soy-sauce mixture. Cook until mixture is thickened and coats vegetables. Spoon onto plate and keep warm. Warm remaining 1 tablespoon oil in same skillet or wok. Add shrimp, ginger, and crushed red pepper. Cook, stirring 5 minutes or until shrimp are just opaque. Stir in sherry if using and remaining soy-sauce mixture. Cook until mixture is thickened and coats shrimp.
3. Spoon shrimp over the vegetables and serve immediately.
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