Ingredients Jump to Instructions ↓

  1. 2 cups uncooked instant rice

  2. 2 cups water

  3. 1 tablespoon oil

  4. 1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces

  5. 12 oz. shelled deveined uncooked medium shrimp, tails removed

  6. 1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)

Instructions Jump to Ingredients ↑

  1. Cook rice in water as directed on package.

  2. Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.

  3. Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

  4. Look for sesame-ginger stir-fry seasoning sauce in the grocery store's Asian foods or sauces and marinades section. Brands vary by sweetness and spice level.

  5. Look for stir-fry vegetables with precut vegetables in the grocery store's produce department.

  6. Use your favorite vegetables in place of prepared stir-fry vegetables; try bean sprouts and shredded napa cabbage with bite-sized pieces of green onion, broccoli, carrots, mushrooms and pea pods; measure 4 cups. Or swing by the salad bar and choose 4 cups of cut vegetables.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/4 of Recipe)

  9. Calories 375 (Calories from Fat 45),


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