Shrimp and Pepper Stir-Fry

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

Rice

1 1/2
cups water
1 1/2
cups uncooked instant brown rice

Ginger Pan Sauce

1
tablespoon reduced-sodium soy sauce
1
tablespoon water
2
teaspoons cornstarch
3/4
teaspoon ground ginger

Stir-Fry

1
tablespoon canola oil
2
medium green onions, finely chopped (2 tablespoons)
1
clove garlic, finely chopped
1
medium red bell pepper, cut into thin strips (1 1/2 cups)
1
medium green bell pepper, cut into thin strips (1 1/2 cups)
12
oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1
cup halved cherry tomatoes

Directions

Directions

  • 1 In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
  • 2 Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
  • 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
  • 4 Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Notes










Tips

Expert Tips

Just about any vegetable can stand in for the peppers. If you like, try bite-size pieces of green beans or snow pea pods.

Ice-cold cubed watermelon goes nicely with the stir-fry.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
290mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
14%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.