Shrimp and Pepper Stir-Fry

Name: Shrimp and Pepper Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups water; 1 1/2 cups uncooked instant brown rice; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon water; 2 teaspoons cornstarch; 3/4 teaspoon ground ginger; 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

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Prep 30 min
Total 30 min
Servings 4

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Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice – a delightful meal that can be made ready in 30 minutes!

By Betty Crocker Kitchens

Updated Oct 1, 2010

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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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Just about any vegetable can stand in for the peppers. If you like, try bite-size pieces of green beans or snow pea pods.
tip 2
Ice-cold cubed watermelon goes nicely with the stir-fry.

Nutrition

280 Calories, 5g Total Fat, 17g Protein, 39g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 50

Total Fat: 5g; 8%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 120mg; 40%

Sodium: 290mg; 12%

Potassium: 380mg; 11%

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;

Weekly Whisks