Quick Shrimp ‘n’ Veggie Stir Fry

serves: 4 – seize: 1/4 recipe – calories: 180 – carbs: 23g – fat: 3g 

Ingredients

  • 1 tbsp sesame oil
  • 2 (14oz) bags frozen broccoli stir fry mix
  • 1 (8oz) container baby bella (crimini) mushrooms, sliced
  • 1/2 cup low fat chicken broth
  • 3tbsp lowered sodium soy sauce
  • 2 tbsp minced garlic
  • 2 tbsp rice vinegar
  • 1 tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 tbsp cornstarch
  • 1 lb medium shrimp, peeled and deveined
  • 1 (8.8oz) pouch brown Uncle Ben’s Ready Rice
  • 1 tsp sesame seeds
  • 5 green onions, thinly sliced

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Directions

  1. In a wok or large skillet, heat the sesame oil over medium high heat. Add the broccoli stir fry mix and mushrooms. Saute the vegetables for 5 min, until the vegetables have started to soften.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, brown sugar, ginger and cornstarch.
  3. Add the shrimp to the vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover, and stir frequently until the sauce has thickened and the shrimp are pinked and cooked through, 3-5 min.
  4. Microwave the rice according to the directions.
  5. To serve, place 1/3 cup cooked rice in the bottom of a bowl, top with a heaping 1 cup of stir fry mixture, and garnish with sesame seeds and green onions.

Quick Shrimp ‘n’ Veggie Stir Fry

Ingredients

  • 1 tbsp sesame oil
  • 2 (14oz) bags frozen broccoli stir fry mix
  • 1 (8oz) container baby bella (crimini) mushrooms, sliced
  • 1/2 cup low fat chicken broth
  • 3tbsp lowered sodium soy sauce
  • 2 tbsp minced garlic
  • 2 tbsp rice vinegar
  • 1 tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 tbsp cornstarch
  • 1 lb medium shrimp, peeled and deveined
  • 1 (8.8oz) pouch brown Uncle Ben’s Ready Rice
  • 1 tsp sesame seeds
  • 5 green onions, thinly sliced

Instructions

  1. In a wok or large skillet, heat the sesame oil over medium high heat. Add the broccoli stir fry mix and mushrooms. Saute the vegetables for 5 min, until the vegetables have started to soften.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, brown sugar, ginger and cornstarch.
  3. Add the shrimp to the vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover, and stir frequently until the sauce has thickened and the shrimp are pinked and cooked through, 3-5 min.
  4. Microwave the rice according to the directions.
  5. To serve, place 1/3 cup cooked rice in the bottom of a bowl, top with a heaping 1 cup of stir fry mixture, and garnish with sesame seeds and green onions.
http://revampfitness.com/quick-shrimp-n-veggie-stir-fry/

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