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Steps
1
Cook rice in 2 cups water as directed on package.
2
Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
3
Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
4
Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
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Sesame oil, make from pressed sesame seed, is available in two varieties. Light oil has a light color and delicate nutty flavor and the darker variety is a deep brown color and has a rich, toasted flavor and aroma.
Try this recipe with chicken instead of shrimp.
Prepackaged stir-fry vegetables come in all different varieties, and sometimes they also have different size pieces. Cutting these pieces into uniform sizes will allow for more even cooking.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
430
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
160mg
53%
Sodium
2940mg
123%
Total Carbohydrate
62g
21%
Dietary Fiber
3g
12%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
36%
36%
Calcium
10%
10%
Iron
36%
36%
Exchanges:
4 Starch; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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