Low-Fat Shrimp and Veggie Stir-Fry

Total Time
50mins
Prep 30 mins
Cook 20 mins

This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

Ingredients Nutrition

Directions

  1. In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
  2. Set aside.
  3. Heat oil in large wok or skillet over medium-high heat.
  4. Stir fry garlic until softened, about 2 min.
  5. Add shrimp and stir fry until pink, about 4 min.
  6. Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
  7. Stir fry one minute, mixing well.
  8. Stir sauce mixture to combine, pour over veggies.
  9. Cook, stirring, over medium-low heat, 5-7 min.
  10. ,until sauce thickens and veggies are crisp-tender.
Most Helpful

4 5

Considering I didn't have all the ingredients this came out pretty good. Normally my husband doesn't like anything with a soy sauce base but he was pretty satisfied. I used whatever veggies I had plus I used red wine vinegar since I didn't have any white wine. I also added some chipotle chili flakes to add a little bit of kick (we like our food spicy). Sauce is simple and the corn starch gives it that thickness that I never had in my stir fry before. Will use again.

4 5

Yummy ingredients! We really liked this stir-fry. Once the items are prepped (I recommend peeling & deveining shrimp and chopping veggies earlier in the day), it comes together quickly. The only note I made for next time was to cut the amount of veggies AND sauce in half. The sauce was a tad bit overwhelming for the shrimp, for us. I still think it would feed four easily. Thanks for the great recipe! :-) *Made for My 3 Chefs 2007*