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: $15.16
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon soy sauce
teaspoon sesame oil(optional)
tablespoons vegetable oil
pound fresh or thawed frozen medium shrimp, peeled and deveined
cups very thinly sliced carrot
cups green pepper,cut into 2-inch-long strips
cup green onion,cut into 1 inch pieces
teaspoon ground ginger
teaspoon garlic powderor 1 small clove garlic, minced
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.