Shrimp and Pluot Stir-Fry
A healthy sweet-sour dish that provides two fruit and veggie servings.
Ingredients
- 1 tsp safflower oil
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 2 green onions, chopped
- 1 tsp cornstarch
- 1/4 cup chicken broth
- 2 Tbsp sherry
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1/2 lb shrimp, shelled, de-veined
- 4 pluots, sliced
- 4 oz water chestnuts
- 1/4 lb broccoli, diagonally sliced
Directions: Standard directions Microwave directions
Heat oil in wok or fry pan on moderate to high heat. Add garlic, ginger and onions and stir-fry 1 minute. Add cornstarch and stir to coat garlic mixture.
In a separate bowl, combine chicken broth, sherry, soy sauce and brown sugar. Pour into stir-fried mixture.
Stir in shrimp, pluots, water chestnuts and broccoli and cook for up to 5 minutes, until shrimp and vegetables are cooked through.
Combine oil, garlic, ginger and onions in a microwave-safe casserole dish. Cook on high for 30 seconds.
Add cornstarch, chicken broth, sherry, soy sauce and brown sugar; stir. Microwave on high for 1 minute.
Stir in shrimp, pluots, water chestnuts and broccoli. Cover, cook on high 2 to 3 minutes, stirring once.
Variations:
Serve with steamed rice, if desired.
Serving suggestion is not included in the nutritional analysis.
Nutritional Info (per serving)
| CALORIES | 377 cals |
| Kilojoules | 1,578 kJ |
| Fat | 4.7 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 173 mg |
| Sodium | 469 mg |
| Carbohydrates | 53.0 g |
| Fiber | 8.0 g |
| Total Sugars | 28.0 g |
| Protein | 27.6 g |
| Calcium | 109.0 mg |
Related Recipes
Basic Rice Preparation
Need tips on cooking rice from scratch? Check this out!