Shrimp and peppers take center stage in this simple but colorful stir-fry with lots of veggies. Serve over steamed rice or rice noodles.
Ingredients
- 1/2 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 2 tablespoons peanut oil, divided
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 red onion, cut into 1/4-inch wedges
- 8 ounces snow peas, trimmed
- 6 green onions, chopped
- 1 1/2 pounds large shrimp, peeled and deveined
Directions
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Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
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Heat 1 tablespoon oil in a large wok or skillet over high heat. Add red pepper, yellow pepper, red onion, snow peas, and green onion, and saute until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables to a large bowl.
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Lower heat to medium-high and add remaining 1 tablespoon oil. Cook shrimp for 2 minutes, flipping over halfway through. Return vegetables to the wok. Stir sauce and pour over shrimp and vegetables; stir constantly until sauce comes to a simmer and thickens, about 1 to 2 minutes.
Nutrition Facts Servings Per Recipe 4 Calories 353 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 11% Cholesterol 360mg 120% Sodium 2309mg 100% Total Carbohydrate 21g 8% Dietary Fiber 3g 12% Total Sugars 8g Protein 44g Vitamin C 136mg 680% Calcium 218mg 17% Iron 3mg 15% Potassium 717mg 15% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
