Shrimp and Pineapple Stir-Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Delicious. Ingredients:
1 cup quick-cooking brown rice |
2 teaspoons vegetable oil |
1 (16 ounce) bag fresh mixed cut vegetables (broccoli, carrot, snap pea and celery blend) |
1/3 cup bottled stir-fry sauce |
2 teaspoons cornstarch |
1 lb frozen raw shelled and deveined large shrimp |
1 (8 ounce) can pineapple chunks in juice |
Directions:
1. Prepare rice as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
3. Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
4. In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
5. Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
6. To serve, spoon rice onto plates and top with shrimp mixture.
|
|