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.
cost per recipe: $10.72
The price is determined by the national average.
cup uncooked long grain white rice
tablespoons vegetable oil
pound uncooked shrimp (about 31-40 count per pound), peeled and deveined
carrot, peeled and very thinly sliced (about 2 cups)
large green pepper,cut into 2-inch-long strips (about 1 1/2 cups)
green onion, cut into 1-inch pieces (about 1/2 cup)
teaspoon grated ginger root
clove garlic, minced
teaspoon crushed red pepper (optional)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon soy sauce
teaspoon sesame oil (optional)
tablespoon lime juice
Prepare the rice according to the package directions. While the rice is cooking, prep your remaining ingredients. Season the shrimp as desired. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring occasionally. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth. 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. Serve the shrimp mixture over the rice. Drizzle the shrimp mixture with the lime juice just before serving.