Fish

Stir fried vegetables and Shrimp (about 4 1-cup servings) is for Dinner.

Stir fried vegetables and Shrimp (about 4 1-cup servings) takes 30 minutes to prepare.

Stir fried vegetables and Shrimp (about 4 1-cup servings) takes 15 minutes to cook.

Stir fried vegetables and Shrimp (about 4 1-cup servings) makes 4 servings.

The ingredients for Stir fried vegetables and Shrimp (about 4 1-cup servings) are:

Carrots, raw, 1 cup, grated
Onions, raw, .5 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Cabbage, fresh, 1 cup, chopped
Olive Oil, 2 tbsp
Mushrooms, fresh, 1 cup, pieces or slices
*Soy Sauce, 2 tbsp (remove)
Beef broth, bouillon, consomme, 1 cup
Corn Starch, 8 grams (1 tbsp)
Shrimp, cooked, 30 large (remove)

Here is how you make Stir fried vegetables and Shrimp (about 4 1-cup servings):

If shrimp are frozen get out and put into a bowl with cold water to unthaw when needed.Chop or shred all vegetables into a large bowl; set aside. Start your rice or noodles that you want to eat with this.Use a large skillet or wok.Put oil in and heat; add the vegetables,stock and soy sauce. (You can substitute vegetable or chicken stock if you like.) When the vegetables start to simmer, add the shrimp and heat until shrimp are heated through.Mix corn starch with a little water (about 1/4 cup). Add this to the mixture to thicken it a little.By this time your rice or noodles should be ready also. Serve the Stir Fry over your rice or noodles. You may want to top this with more soy sauce ane/or chow mein noodles.Number of Servings: 4Recipe submitted by SparkPeople user MOMSCHRIEF.

The nutritional information for Stir fried vegetables and Shrimp (about 4 1-cup servings) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.5

• Total Fat: 7.6 g
• Cholesterol: 80.4 mg
• Sodium: 764.2 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.3 g
• Protein: 11.5 g

Stir fried vegetables and Shrimp (about 4 1-cup servings) is Asian cuisine.