Making stir-fry is a quick and easy way to make good use of a fridge full of veggies. Our version can be prepared in under 30 minutes start to finish and includes fresh broccoli, mushrooms, bell pepper, and snow peas.
Adding shrimp to aromatics like ginger, red onions, and garlic makes for a savory delicious meal that can me made any day of the week.
Tip: Serve with ½ cup cooked brown rice if desired (adds 109 calories).
This fresh and tasty shrimp stir-fry is packed with colorful veggies. Serve with ½ cup cooked brown rice if desired (adds 109 calories).
- 1 Tbsp olive oil
- 2 medium red onions sliced in wedges
- 1 clove garlic finely chopped
- 1 thin slice fresh ginger peeled, thinly chopped
- ¾ cup broccoli florets
- 1 Tbsp reduced-sodium soy sauce
- 2 tsp rice vinegar
- 4 Tbsp low sodium organic chicken broth divided use
- 3 cups mushrooms cut in half
- 1 yellow bell pepper cut into cubes
- ½ cup sliced water chestnuts drained
- 2½ cups snow peas trimmed
- 1 lb raw shrimp peeled, deveined
Heat oil in medium saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute.
Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.
Add mushrooms, bell pepper, water chestnuts, and <em>remaining </em>2 Tbsp. broth; cook, stirring frequently, for 2 to 3 minutes.
Add snow peas and shrimp; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and shrimp is opaque and firm.
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