Chili puree with garlic heats up this snappy stir-fry.
Spicy Shrimp and Broccoli
- Prep Time 20 min
- Total 28 min
- Servings 4
- Ingredients 16
Ingredients
- 1/2 cup water
- 1/4 cup sake, rice wine or Progresso™ chicken broth (from 32-ounce carton)
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons chili puree with garlic
- 1 tablespoon vegetable oil
- 3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped gingerroot
- 1 1/2 cups broccoli flowerets
- 1 medium bell pepper, cut into strips
- 4 medium green onions, cut into 1-inch pieces
- 1/3 cup peanuts
- 4 cups hot cooked rice
Make With
Progresso Broth
Instructions
-
Step1Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
-
Step2Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
-
Step3Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.
Nutrition
405
Calories
11 g
Total Fat
23 g
Protein
58 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 405
- Calories from Fat
- 100
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Cholesterol
- 120 mg
- Sodium
- 640 mg
- Potassium
- 510 mg
- Total Carbohydrate
- 58 g
- Dietary Fiber
- 4 g
- Protein
- 23 g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 52%
- 52%
- Calcium
- 8%
- 8%
- Iron
- 28%
- 28%
Exchanges:
3 Starch; 2 Vegetable; 1 1/2 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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