Print
ShareBroccoli and Straw Mushroom Stir-Fry with Shrimp
I Like This!
(0)
Makes: 4
servings
Ingredients
- 1/4 cup fat-free, reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon toasted sesame oil
- Canola oil spray
- 1 large garlic clove, minced
- 2 teaspoons finely chopped peeled fresh gingerroot
- 4 cups small broccoli florets (about 1 lb.)
- 1 large red bell pepper, seeded and diced
- 1 15 ounce can straw mushrooms, rinsed and drained
- 1 pound medium shrimp, peeled and deveined
- 2 cups hot cooked brown rice
- 1/4 cup unsalted roasted peanuts
Directions
In a small bowl, whisk together the chicken broth, soy sauce, and sesame oil. Set it aside. Coat a large nonstick skillet with canola oil spray and heat over high heat until hot. Stir-fry the garlic and ginger for 15 seconds, until fragrant. Add the broccoli and pepper and stir-fry for 2 minutes, until the broccoli is bright green. Add the mushrooms, shrimp, and broth mixture. Cook for 3 to 4 minutes, stirring, until the shrimp are pink and cooked through. Serve immediately over the rice. Sprinkle with peanuts.
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)356,
- Protein(gm)35,
- Carbohydrate(gm)38,
- Fat, total(gm)9,
- Dietary Fiber, total(gm)9,
- Sodium(mg)790,
- Percent Daily Values are based on a 2,000 calorie diet
|
