Dinner

Quick Shrimp and Veggie Stir-fry is for Dinner.

Quick Shrimp and Veggie Stir-fry takes 5 minutes to prepare.

Quick Shrimp and Veggie Stir-fry takes 15 minutes to cook.

Quick Shrimp and Veggie Stir-fry makes 4 servings.

The ingredients for Quick Shrimp and Veggie Stir-fry are:

3 cup Broccoli Stir-fy frozen Great Value (by CHEFLAUREL)
1 cup, pieces or slices Mushrooms, fresh
0.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2 tbsp Kikkoman Less Sodium Soy Sauce
3 tsp Garlic
2.5 tbsp Nakano Seasoned Rice Vinegar
0.33 tbsp Oyster Sauce
3 tsp Domino Light Brown Sugar
0.5 tsp Ginger, ground
16 oz Shrimp, raw
1 tbsp cornstarch

Here is how you make Quick Shrimp and Veggie Stir-fry:

1. Heat stir-fry mix and mushrooms in a large skillet over medium-high heat. Saute vegetables for 5 minutes, until they begin to soften.2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, oyster sauce, brown sugar, ginger, and cornstarch.3. Add shrimp to vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover and stir frequently until the sauce has thickened and the shrimp and pink and cooked through (3 to 5 minutes).Serving Size: Makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user MLONDON87.

The nutritional information for Quick Shrimp and Veggie Stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 188.7

• Total Fat: 2.0 g
• Cholesterol: 172.3 mg
• Sodium: 639.1 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.3 g
• Protein: 26.5 g