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Broccoli, Shrimp Straw Mushroom Stirfry




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1/4 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon toasted sesame oil
Canola oil spray
1 large garlic clove, minced
2 teaspoons finely chopped peeled fresh gingerroot
4 cups small broccoli florets (about 1 lb.)
1 large red bell pepper, seeded and diced
1 can (15 oz.) straw mushrooms, rinsed and drained
1 pound medium shrimp, peeled and deveined
2 cups hot cooked brown rice
1/4 cup unsalted roasted peanuts


Recipe



1. In a small bowl, whisk together the chicken broth, soy sauce, and sesame oil. Set it aside. Coat a large nonstick skillet with canola oil spray and heat over high heat until hot. Stir-fry the garlic and ginger for 15 seconds, until fragrant. Add the broccoli and pepper and stir-fry for 2 minutes, until the broccoli is bright green. Add the mushrooms, shrimp, and broth mixture. Cook for 3 to 4 minutes, stirring, until the shrimp are pink and cooked through. Serve immediately over the rice. Sprinkle with peanuts. Makes 4 servings.