Shrimp Stir Fry

Photo by Dorothy J.

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 1-1/2

    teaspoons cornstarch

  • 1/2

    cup chicken broth

  • 2

    tablespoons reduced-sodium soy sauce

  • 1

    pkg pea pods

  • 1

    pound uncooked medium shrimp, peeled and deveined

  • 2

    tablespoons canola oil, divided

  • 1

    garlic clove, thinly sliced

  • 1

    large onion, halved and thinly sliced

  • 2

    cups sliced fresh shiitake mushrooms

  • 1/4

    cup chow mein noodles

  • Hot cooked brown rice, optional

Directions

* In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. * In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm. * Stir-fry the garlic and in remaining oil for 1 minute. Add the onion, mushrooms and; stir-fry for 4 minutes. Add pea pods stir-fry 2-4 minutes longer or until vegetables are crisp-tender. * Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice if desired. Sprinkle with chow mein noodles. Yield: 4 servings.Nutrition Facts: 1 cup stir-fry with 1 tablespoon chow mein noodles (calculated without rice) equals 238 calories, 10 g fat (1 g saturated fat), 139 mg cholesterol, 710 mg sodium, 15 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable

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