Asian

Stir-Fried Shrimp and Broccoli is for Dinner.

Stir-Fried Shrimp and Broccoli takes several minutes to prepare.

Stir-Fried Shrimp and Broccoli takes several minutes to cook.

Stir-Fried Shrimp and Broccoli makes 4 servings.

The ingredients for Stir-Fried Shrimp and Broccoli are:

1 lb fresh or frozen medium shrimp in shells or 12 oz fresh or frozen scallops
3 Tbsp red wine vinegar
3 Tbsp soy sauce
3 Tbsp water
1 Tbsp corn starch
1 1/2 tsp sugar
2 Tbsp cooking oil
2 cloves garlic, minced
2 C broccoli florets
1 C thinly-sliced carrots
1 small onion, halved lengthwise and sliced
1 C sliced fresh mushrooms
2 C hot cooked vermicelli, pasta, or rice

Here is how you make Stir-Fried Shrimp and Broccoli:

Thaw shrimp or scallops, if frozen. Peel and devein shrimp or cut any large scallops in half. rinse the shrimp or scallops; pat dry with paper towels. Set aside.For sauce, in a small bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.Add oil to a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for about 15 seconds. Add broccoli, carrots, and onion. Stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.Stir sauce; add to wok. Bring to boiling. Add shrimp or scallops and cook for 2 to 3 minutes or until shrimp or scallops turn opaque. Return cooked vegetables to wok. Stir all ingredients together to coat. Heat through. Serve immediately with hot cooked pasta or rice.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user OOACESOO.

The nutritional information for Stir-Fried Shrimp and Broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 345.0

• Total Fat: 6.0 g
• Cholesterol: 172.3 mg
• Sodium: 899.1 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 4.1 g
• Protein: 29.0 g

Stir-Fried Shrimp and Broccoli is Asian cuisine.