Shrimp Stir-Fry – a delicious recipe with cornstarch, Chicken, soy sauce, sesame oil, vegetable oil, vegetables. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2
1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3
the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4
the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
5
*Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.
33
kcal
Calories
4
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cornstarch, Swanson(R) Chicken Stock, soy sauce, sesame oil, and more.
Yes, Shrimp Stir-Fry falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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