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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Shrimp Stir-Fry
It's easy to make this savory stir-fry right in your own kitchen, and you'll see that its taste is brighter and fresher than its take-out counterparts.
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Serves: 4 servings (about 2 cups each)
Prep Time: 25 minutes
Cook Time: 15 minutes
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3 tablespoons cornstarch
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1 tablespoon soy sauce
1/2 teaspoon sesame oil (optional)
2 tablespoons Vegetable Oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (carrots, very thinly sliced, green pepper, cut into 2-inch-long strips and green onion, cut into 1-inch pieces)
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)




Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.  Add the shrimp and stir-fry until cooked through.  Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir 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 the shrimp mixture over the rice.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 391, Total Fat 9g, Saturated Fat 1g, Cholesterol 223mg, Sodium 924mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 29g, Vitamin A 150%DV, Vitamin C 30%DV, Calcium 10%DV, Iron 32%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 395, Total Fat 9g, Saturated Fat 1g, Cholesterol 221mg, Sodium 770mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 30g, Vitamin A 150%DV, Vitamin C 30%DV, Calcium 10%DV, Iron 33%DV


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