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Source: Campbell's Recipes
Tagged With: 8 servings (about 2 1/2 cups each)
Shrimp and Snow Pea Stir-Fry
Toasted sesame oil and crushed red pepper flakes add a burst of authentic flavor to this savory stir-fry that makes enough to feed a crowd. Next time company's coming, put this easy-to-make dish on the menu.
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Serves: 8 servings (about 2 1/2 cups each)
Prep Time: 40 minutes
Cook Time: 15 minutes
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2 tablespoons peanut or canola oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 1/2 pounds fresh medium shrimp, peeled and deveined
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
3 cups broccoli florets
2 1/2 cups cauliflower florets
2 medium carrots, peeled and sliced (about 1 cup)
1 large red pepper, cut into 2-inch-long strips (about 2 cups)
16 ounces snow peas (about 5 cups)
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
Pinch crushed red pepper (optional)
2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)




Heat the oil in a large, deep-sided skillet over medium-high heat.  Add the garlic and ginger root and stir-fry for 30 seconds.  Add the shrimp and stir-fry for 1 minute.  Remove the shrimp mixture from the skillet.

Stir 1 tablespoon broth, broccoli, cauliflower and carrots in the skillet.  Stir fry until the vegetables are tender-crisp.  Push the vegetables to one side of the skillet.
Add 1 tablespoon broth and the pepper strips to the other side of the skillet and stir-fry until the pepper strips are tender-crisp.  Stir in the snow peas.  Return the shrimp to the skillet and stir-fry until the shrimp are cooked through.
Stir the remaining broth, soy sauce and sesame oil in the skillet and cook until the mixture is hot.  Season with the crushed red pepper, if desired.  Serve the shrimp mixture over the rice.





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