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Szechuan Shrimp Stir-Fry
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- #83987
This recipe makes stir-fry a total cinch. Mixing together the stir-fry sauce ahead of time keeps you calm and collected at the wok while you cook the shrimp and aromatics to perfection.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon low-sodium soy sauce
1 tablespoon tomato puree
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes
1 1/2 pound unpeeled medium-size shrimp
non-stick cooking spray
4 green onions, cut into 1-inch pieces
1 tablespoon peeled, minced ginger
4 cups cooked rice (cooked without salt or fat)
directions
Combine first 6 ingredients in a small bowl, and set aside.
Peel and devein shrimp.
Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375 degrees F) until hot. Add shrimp, green onion and ginger root; stir-fry 3 to 4 minutes or until shrimp turn pink.
Add chicken broth mixture; cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently.
Spoon rice onto a serving platter; top with shrimp mix.
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nutrition data
Nutritional data has not been calculated yet.
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