• 17 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Makes 4 servings (1 cup stir-fry + 1/2 cup rice)

Nutrition Facts

446 calories; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 129 mg cholesterol; 1075 mg sodium. 587 mg potassium; 57 g carbohydrates; 4 g fiber; 8 g sugar; 31 g protein; 0 RE vitamin a; 9038 IU vitamin a; 40 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 133 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 5 mg iron;

Reviews

17 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3