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Title: Sesame Shrimp Stirfry
Categories: Shellfish Asian Entree Stirfry
Yield: 4 Servings
1 | lb | Shelled, deveined medium size shrimp |
1/4 | ts | Ground ginger |
1/4 | ts | Cayenne pepper |
1 | Clove garlic, finely chopped | |
1 | tb | Sesame seeds |
1/4 | ts | Black pepper |
2 | c | Instant rice |
2 | tb | Dark Asian sesame oil |
1 | Sweet red pepper, sliced into thin strips | |
1 | Sweet yellow pepper, sliced into thin strips | |
3 | Green onions, chopped | |
3 | tb | Teriyaki sauce |
1/2 | lb | Sugar snap peas -OR- snow peas |
1 | tb | Cornstarch, mixed with 3/4 c chicken broth |
1/4 | ts | Salt |
Combine shrimp, ginger, cayenne, garlic, sesame seeeds and pepper in a large resealable plastic bag.
Place rice in a heatprof serving bowl. Bring 2 1/2 c water to boiling in a large wok or skillet. Pour over rice in bowl. Cover with foil and set aside.
Heat oil in dry wok or skillet. Add sweet peppers and onion. Saute 3 to 4 minutes to slightly soften. Add teriyaki sauce. Add snap peas and shrimp. Saute for about 4 minutes. until shrimp are opaque. Add cornstarch mixture. Cook, stirring, until mixture boils. Sprinkle with salt.
To serve, fluff rice with a fork and spoon shrimp mixture over.
Nutrien Value Per Serving: 400 calories, 10g fat (2 g saturated), 25g protein 51g carbohydrate, 1036mg sodium, 162mg cholesterol
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