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Categories:
corn starch soy sauce Italian dressing shrimp gingerroot garlic sugar snap peas green onions cherry tomatoes brown rice
Viewed: 104 - Published at: 8 years agoIngredients
- 2 tsp. corn starch
- 1 Tbsp. reduced-sodium soy sauce
- 1/2 cup 25%-less-sodium chicken broth
- 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
- 1 lb. (450 g) uncooked large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
- 1 Tbsp. grated gingerroot
- 2 cloves garlic, minced
- 2 cups sliced baby bok choy Safeway 1 lb For $1.28 thru 02/09
- 1 cup sugar snap peas
- 4 green onions, sliced diagonally into 1/2-inch lengths
- 1/2 cup cherry tomatoes, halved
- 2-2/3 cups hot cooked long-grain brown rice
Method
- Mix corn starch and soy sauce until well blended.
- Stir in broth and 2 Tbsp.
- dressing.
- Heat remaining dressing in large skillet on medium-high heat.
- Add shrimp, ginger and garlic; stir-fry 3 min.
- or until shrimp turn pink.
- Add bok choy; stir-fry 2 min.
- Add peas and onions; stir-fry 2 to 3 min.
- or until crisp-tender.
- Stir in soy sauce mixture; bring to boil, stirring constantly.
- Simmer on medium heat 1 to 2 min.
- or until thickened, stirring frequently.
- Add tomatoes; cook and stir 1 min.
- or until heated through.
- Serve over rice.
