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Shrimp and Broccoli Stir-Fry
15 min
Total
212 Kcal
27 g protein
14 g carbs
6 g fat
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serving
3.8
g
Cornstarch
3.5
g
Oil, canola
0.25
x tbsp (14g)
7.5
g
Rice wine vinegar
0.5
x tbsp (15g)
18.6
g
CAMPBELL'S Low Sodium Soups, ..
0.06
x serving 1 container (298g)
0
g
Salt, table
0.25
x dash (0g)
3.8
g
Fresh ginger
0.75
x tsp (5g)
28.8
g
Onions, raw
0.25
x cup, sliced (115g)
44
g
Broccoli, raw
1
x cup, chopped or diced (44g)
115.5
g
Shrimp, peeled and deveined
1.38
x cup (84g)
3.8
g
Minced garlic
0.75
x 1 tsp (5g)
0
g
Crushed red pepper flakes
0.06
x 1 tsp (0g)
0.5
g
Oil, sesame, salad or cooking
0.13
x tsp (4g)
8
g
Soy sauce made from soy and ..
0.5
x tbsp (16g)
Instructions
In a small bowl, mix rice wine vinegar, chicken broth, cornstarch, soy sauce, red pepper and sesame oil.
Heat 2 tsp canola oil in a pan placed over medium heat. Add garlic and ginger and stir fry for a few seconds.
Add shrimp and salt. Stir fry the ingredients for a few more seconds. Remove shrimp mixture from the pan.
Add remaining canola oil to pan. Add onion and broccoli and stir fry until broccoli is tender. Now add chicken broth mixture and shrimp mixture to pan and cook until the mixture has thickened.
Serve hot.