Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-Fry
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  • 4 cups steamed brown rice, for serving (cook about 2 cups dry)
  • 1 pound frozen deveined large shrimp, thawed and peeled
  • ¾ cup chicken broth
  • 1 tablespoon cornstarch
  • ¼ cup fresh orange juice
  • 1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
  • 2 tablespoons peanut oil or vegetable oil
  • + 3 more ingredients
    • 3 garlic cloves, minced
    • 2 tablespoons soy sauce
    • ½ teaspoon sugar

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside. Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate. Add vegetables and coo...

View full recipe at My Recipes


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