Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.
cups uncooked instant rice
(16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
oz. shelled deveined uncooked medium shrimp, tails removed
cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)
Cook rice in water as directed on package.
Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.
Look for sesame-ginger stir-fry seasoning sauce in the grocery store's Asian foods or sauces and marinades section. Brands vary by sweetness and spice level.
Look for stir-fry vegetables with precut vegetables in the grocery store's produce department.
Use your favorite vegetables in place of prepared stir-fry vegetables; try bean sprouts and shredded napa cabbage with bite-sized pieces of green onion, broccoli, carrots, mushrooms and pea pods; measure 4 cups. Or swing by the salad bar and choose 4 cups of cut vegetables.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.