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Seafood and Vegetable Stir-Fry

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Seafood and Vegetable Stir-Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
480
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
61mg
20%
Sodium
553mg
23%
Total Carbohydrates
62g
21%
Dietary Fiber
5g
20%
Sugars
7g
Protein
26g
Calcium
2mg
0%

Number of servings: 4

Calories per serving: 480

Preparation time: 30 min

Total time: 45 min

Ingredients

3 tbsp reduced-sodium soy sauce

13 cup low-sodium chicken broth

1 tsp grated fresh ginger

2 tsp brown sugar

2 tsp cornstarch

Nonstick cooking spray

1 tsp canola oil

4 garlic cloves, minced

12 cup sliced onion

12 cup sliced red bell pepper

2 cups sliced mushrooms

14 lb medium, raw shrimp, cleaned and deveined

12 lb small scallops

2 cups snow peas, sliced in half diagonally

1 14 cups brown rice, cooked according to directions without salt or fat

12 cup (2 oz) cashew pieces

Directions

1. In a small bowl, combine soy sauce, broth, ginger, sugar, and cornstarch. Mix well. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add garlic, onion, and bell pepper. Stir-fry 1 minute.

3. Add mushrooms and stir-fry 1 to 2 minutes.

4. Add shrimp, scallops, and snow peas. Stir-fry 3 to 4 minutes until scallops and shrimp are opaque in color and snow peas are tender.

5. Add prepared soy sauce mixture and stir 1 to 2 minutes to thicken and heat through.

6. Serve over hot rice. Top with cashew pieces.

Makes 4 servings.

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