Shrimp And Red Pepper Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup fat-free, less-sodium chicken broth |
1 tablespoon cornstarch |
3 tablespoons reduced-sodium soy sauce |
1 1/2 teaspoons sugar |
1/2 teaspoon ground ginger |
1/4 teaspoon garlic powder |
1/4 teaspoon dried crushed red pepper |
2 teaspoons vegetable oil, divided |
3/4 pound medium shrimp, peeled and deveined |
1 large onion, cut into 8 wedges |
1 red bell pepper, cut into 1-inch pieces |
1 cup small broccoli florets |
4 cups hot cooked long-grain rice |
Directions:
1. Combine first 7 ingredients in a medium bowl; set aside.
2. Heat 1 teaspoon oil in a large skillet over high heat. Add shrimp, and sauté 3 minutes. Remove shrimp from pan; keep warm.
3. Add 1 teaspoon oil to pan. Add onion, bell pepper, and broccoli; sauté 4 minutes or until crisptender. Add broth mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 seconds, stirring constantly. Add shrimp; simmer 1 minute, stirring constantly. Remove from heat. Serve over rice.
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