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Stir Fried Shrimp And Vegetables

Serves: 4
Total Calories: 273

Ingredients

2 tablespoons olive oil
3/4 teaspoon salt
1 cup chopped celery
6 green onions, chopped
1 cup mushrooms, sliced
1/2 pound bean sprouts
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger root, grated
1/4 pound cleaned, cooked shrimp
1 (6-ounce) package frozen snow pea, thawed and drained
2 tablespoons cornstarch
2 teaspoons sugar
1 1/2 cups water
2 tablespoons soy sauce
1 tablespoon cider vinegar
1/2 teaspoon pepper

Directions:

Mix olive oil, salt, celery, onions, mushrooms, bean sprouts and stir-fry about 2 minutes remove vegetables. In pan add olive oil, garlic, ginger root, shrimp, and snow peas. Push shrimp aside. Mix together cornstarch, sugar, water, soy sauce, cider vinegar and pepper add to shrimp. Return vegetables to pan heat through. Serve over rice or noodles.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 96

This Stir Fried Shrimp And Vegetables recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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