Spring Vegetable and Shrimp Stir-Fry Recipe

Spring Vegetable and Shrimp Stir-Fry Recipe

4 servings



1 pound asparagus, sliced

1 cup each: sliced small red potatoes, mushrooms

1/2 cup each: chopped onion, red bell pepper

2-4 teaspoons minced garlic, gingerroot

1/2 cup reduced-sodium fat-free chicken broth

12-16 ounces peeled deveined shrimp

4 teaspoons cornstarch

1/4 cup cold water

1-2 tablespoons reduced-sodium tamari soy sauce

1-2 teaspoons Asian sesame oil

Salt and pepper, to taste

3 cups cooked brown and wild rice


Stir fry vegetables, garlic and gingerroot in lightly greased wok or large skillet until almost tender, about 10 minutes. Add broth and shrimp and heat to boiling, reduce heat and simmer, covered, until vegetables are crisp-tender and shrimp are cooked, 3 to 5 minutes. Heat to boiling, stir in combined cornstarch and water, stirring until thickened, about 1 minute. Stir in soy sauce and sesame oil, season to taste with salt and pepper. Serve with rice.

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