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Stir-Fried Shrimp and Broccoli

Shrimp and broccoli are a popular stir-fry duo. Mushrooms, carrots and a soy sauce round out this low-fat recipe.

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  • Makes: 4 servings
  • Start to Finish: 45 mins

Stir-Fried Shrimp and Broccoli

Directions

  1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
  2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
  3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice)

Nutrition Facts (Stir-Fried Shrimp and Broccoli)

  • Per serving:
  • 446 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 129 mg chol.,
  • 1075 mg sodium,
  • 57 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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