Saturday, 4 February 2012

Simple Shrimp Stir-Fry


Simple Shrimp Stir-Fry recipe

what you need

300 g (1/3 of 900-g pkg.) angel hair pasta, uncooked
1 lb. (500 g) frozen peeled and deveined uncooked shrimp
2 tsp. cornstarch
3 cups frozen stir-fry mixed vegetables
2 tsp. oil
1 Tbsp. freshly grated gingerroot
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. hoisin sauce

make it

COOK pasta as directed on package. Meanwhile, toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec. or until vegetables are thawed. Drain.
HEAT oil in large nonstick skillet on medium-high heat. Add shrimp and ginger; stir-fry 8 min. or until shrimp turn pink. Add vegetables, dressing and hoisin sauce; cook 2 min. or until heated through, stirring frequently.
DRAIN pasta; place in large serving bowl. Add shrimp mixture; mix lightly.

kraft kitchens tips

Variation Sesame Orange Shrimp Stir-Fry
Substitute 1/4 cup Kraft Signature Asian Sesame Dressing and 2 Tbsp. orange juice for the Kraft Zesty Italian Dressing and hoisin sauce.
Food Facts
Tossing the uncooked shrimp with the cornstarch gives the cooked shrimp a silky texture and sheen that is a signature of many Asian dishes.
Substitute
Fresh gingerroot gives a special flavour boost to this stir-fry, but if gingerroot is unavailable, you can use 1 tsp. ground ginger instead.

nutritional information 

serving size = 2 cups (500 mL)
per serving

Calories
 500
Total fat
 9 g
Saturated fat
 1 g
Cholesterol
 175 mg
Sodium
 670 mg
Carbohydrate
 69 g
Dietary fibre
 4 g
Sugars
 3 g
Protein
 35 g
Vitamin A
 15 %DV
Vitamin C
 50 %DV
Calcium
 10 %DV
Iron
 45 %DV
Nutrition Bonus
The vegetables in this colourful shrimp stir-fry are an excellent source of vitamin C.

No comments:

Post a Comment