Thai Shrimp And Vegetable Stir Fry 5 Ww Pts Recipes

Steps:

• Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
• Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
• Swirl in 2 tsps of the oil, then add the shrimp.
• Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
• Swirl in the remaining 1 tsp oil, then add the ginger and onion.
• Stir-fry until fragrant, about 1 miunte.
• Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
• Add the shrimp and broth mixture.
• Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Serve over rice.

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

Steps:

• To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator). 1. Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate. 2. Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes. 3. Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently. 4. Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.

Steps:

• Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
• Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
• Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
• Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.

Steps:

• Combine fist 5 ingredients in a large bowl; toss well.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shrimp mixture, and saute' 4 minutes or until shrimp is done.
• Remove from heat; stir in cilantro and remaining ingredients.