Shrimp & Vegetables Over Rice *

Prepare all ingredients before you begin cooking. Once you start, it's very fast.

Shrimp & Vegetables Over Rice *

Photo by Jane H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons toasted sesame oil

  • 3

    garlic cloves, minced

  • 1

    " ginger root, peeled and grated

  • 2

    ribs celery, cut into 1" pieces

  • ½

    green bell pepper, cleaned, seeded, and cut into 1" pieces

  • ½

    red bell pepper, cleaned, seeded, and cut into 1" pieces

  • 1

    medium onion, cut into bite size wedges

  • 1

    large carrot, cleaned, peeled and cut into thin coins

  • 1

    handful snow peas (optional)

  • teaspoons chicken base (I use Minor's found at BJ's) mixed with 1½ cups hot water

  • 3-4

    tablespoons sweet soy sauce (from local Asian market)

  • ½

    pound frozen cooked shrimp, tails removed

  • 2

    tablespoons cornstarch, mixed with ¼ cup cold water

  • 1

    tablespoon lemon juice

  • 2

    cups hot cooked rice

Directions

Prepare rice according to package directions. Heat oil in a medium pot. Add garlic and ginger root and cook about 30 seconds, stirring constantly. Stir in remaining vegetables and stir-fry slightly. Stir in base mixture and soy sauce. Place a cover on pan and let cook on high heat about 5 minutes, until vegetables are crisp tender. Remove cover and add shrimp. Bring to a boil and slowly stir in cornstarch mixture until sauce is thickened to your liking. You may want to add more or less than the recipe calls for. Sprinkle lemon juice over mixture and stir. Spoon vegetable shrimp mixture over hot rice.


Nutrition

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