Ping Diet · https://pingdiet.com/shrimp-vegetable-stir-fry
Shrimp and Vegetable Stir-Fry with Brown Rice
Shrimp, broccoli, snap peas and red pepper stir-fried in a quick garlic-ginger sauce and served with brown rice. Dinner for two in twenty minutes.
Developed by the Ping Diet team
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 2 plates
Ingredients
2 servings
For the sauce
- 3 tbsp reduced-sodium soy sauce, or tamari
- 2 tbsp water
- 1 tsp cornstarch
- 1 tbsp canola oil
- 12 oz shrimp, raw, peeled and deveined
- 2 cups broccoli florets
- 1 cup snap peas
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ cups cooked brown rice
Method
- Stir the soy sauce, water and cornstarch together in a small bowl.
- Heat half the oil in a large skillet or wok over high heat. Add the shrimp in one layer and cook for 1 to 2 minutes a side, until pink and opaque. Move them to a plate.
- Add the rest of the oil, then the broccoli, snap peas and pepper. Stir-fry for 3 to 4 minutes, until bright and just tender. Add a tablespoon of water if the pan looks dry.
- Add the garlic and ginger and stir for 30 seconds. Return the shrimp, stir the sauce and pour it in, and toss for about 1 minute, until glossy and thickened.
- Serve over the brown rice.
Food safety and storage
- Cook shrimp until the flesh is pearly and opaque, as FoodSafety.gov advises.
- We'd eat leftovers within 3 to 4 days, the window USDA gives for most refrigerated leftovers.
Nutrition per serving (estimate)
473 kcal · protein 45 g · carbs 54 g · fiber 7 g · fat 10 g · sugars 6 g · sodium 1584 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.