Recipe Details
Ingredients
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3tablespoonscornstarch
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1 ¾cupsSwanson® Chicken Stock
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1tablespoonsoy sauce
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½teaspoonsesame oil (Optional)
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2tablespoonsvegetable oil
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1poundfresh or thawed frozen medium shrimp, peeled and deveined
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4cupscut-up fresh vegetables (see Note)
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½teaspoonground ginger
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⅛teaspoongarlic powder
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4cupshot cooked regular long-grain white rice
Cooking Directions
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Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
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Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they’re cooked through. Remove the shrimp from the skillet.
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Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
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Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Tips
Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories428 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 2g |
8% |
Cholesterol 173mg |
58% |
Sodium 653mg |
28% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 3g |
10% |
Total Sugars 5g |
|
Protein 27g |
|
Vitamin C 2mg |
10% |
Calcium 52mg |
4% |
Iron 5mg |
27% |
Potassium 229mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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