This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.
cups uncooked instant white rice
tablespoons light sesame or vegetable oil
lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
(1-lb.) pkg. precut stir-fry vegetables
cup purchased stir-fry sauce
Cook rice in 2 cups water as directed on package.
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.
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.
Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.