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Broccoli and Straw Mushroom Stir-Fry with Shrimp

Makes: 4  servings


  • 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


1. 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
  • cal.(kcal)356,
  • Fat, total(g)9,
  • carb.(g)38,
  • fiber(g)9,
  • pro.(g)35,
  • sodium(mg)790,
  • Percent Daily Values are based on a 2,000 calorie diet