Sizzling Shrimp Stir-Fry
By drichard
kraft kitchens tips
Substitute
Substitute baby spinach leaves for the bok choy.
Special Extra
Top with sliced green onions and toasted sesame seed just before serving.
Ingredients
- 2 tsp. cornstarch
- 1 Tbsp. lite soy sauce
- 1/2 cup 25%-less-sodium chicken broth
- 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
- 1 lb. (450 g) uncooked large shrimp, peeled, deveined
- 1 Tbsp. grated gingerroot
- 2 cloves garlic, minced
- 2 cups sliced baby bok choy
- 1 cup sugar snap peas
- 4 green onions, sliced diagonally into 1/2-inch lengths
- 1/2 cup cherry tomatoes, halved
- 2-2/3 cups hot cooked long-grain brown rice
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from kraftcanada.com
Preparation
Step 1
MIX cornstarch and soy sauce until well blended. Stir in broth and 2 Tbsp. dressing.
HEAT remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
ADD tomatoes; cook and stir 1 min. or until heated through. Serve over rice.
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