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feb 2 stir-fry recipe

February 01, 2000

  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 clove garlic, finely chopped
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon black pepper
  • 2 cups packaged precooked rice
  • 2 tablespoons dark Asian sesame oil
  • 1 sweet red pepper, cored, seeded and sliced into thin strips
  • 1 sweet yellow pepper, cored, seeded and sliced into thin strips
  • 3 green onions, sliced
  • 3 tablespoons teriyaki sauce
  • 1/2 pound sugar snap peas
  • 1 tablespoon cornstarch
  • 3/4 cup chicken broth
  • 1/4 teaspoon salt

    Combine shrimp, ginger, ground red pepper, garlic, sesame seeds and black pepper in a large, plastic food-storage bag.

    Place rice in a heatproof serving bowl. Bring 2 1/2 cups water to boiling; pour over rice in bowl. Cover with foil; set aside.

    Heat sesame oil in a large wok or skillet. Add sweet peppers and green onions; saut 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning; saut 4 minutes or until shrimp are opaque. Stir cornstarch into broth and add to wok; cook, stirring, until mixture boils. Sprinkle with salt. Fluff rice with fork. Spoon shrimp mixture over rice.

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Serves 4.

Nutrition information per serving: 400 calories, 25 grams protein, 10 grams fat, 51 grams carbohydrate, 1,036 milligrams sodium, 162 milligrams cholesterol.

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