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

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.

added by

Marron, Louisiana USA

nutrition data

Nutritional data has not been calculated yet.

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