Shrimp and Vegetable Stir-Fry

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 Servings

Ingredients

• 3/4  cup  chicken broth
• 1/4  cup  fresh orange juice
• 2  tablespoons  soy sauce
• 1  tablespoon  cornstarch
• 1/2  teaspoon  sugar
• 2  tablespoons  peanut oil or vegetable oil
• 1  pound  frozen deveined large shrimp, thawed and peeled
• 3  garlic cloves, minced
• 1  (1 lb.) bag frozen stir-fry vegetables, thawed and drained
• 4  cups  steamed brown rice, for serving (cook about 2 cups dry)

Preparation

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.

Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.

Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutritional Information

Calories:

472

Fat:

11g (sat 2g)

Protein:

32g

Carbohydrate:

59g

Fiber:

5g

Cholesterol:

172mg

Sodium:

880mg