Shrimp and Vegetables in Black Bean Sauce

A hearty shrimp and vegetables dinner, served over rice- ready in just 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
2
tablespoons fermented black beans, drained, rinsed and finely chopped
1
tablespoon soy sauce
2
teaspoons dry sherry
1
teaspoon grated gingerroot
1/2
teaspoon sugar
1
garlic clove, minced
1
cup chicken broth
2
tablespoons cornstarch
2
tablespoons water
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts
1
tablespoon oil
1/2
lb. shelled, deveined, uncooked medium shrimp

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in 2/3 cups water as directed on package.
  • 2 Meanwhile, in small bowl, combine beans, soy sauce, sherry, gingerroot, sugar and garlic; mix well. In another small bowl, combine broth and cornstarch; blend well. Set aside.
  • 3 In large skillet or wok, combine 2 tablespoons water and frozen vegetables. Bring to a boil. Reduce heat to medium; cover and cook 7 to 9 minutes or until crisp-tender. Drain vegetables in colander.
  • 4 Wipe skillet dry with paper towel. Heat oil in same skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
  • 5 Add bean mixture; cook and stir 1 minute. Add cornstarch mixture and cooked vegetables; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over rice.
  • 1 Cook rice in 2/3 cups water as directed on package.
  • 2 Meanwhile, in small bowl, combine beans, soy sauce, sherry, gingerroot, sugar and garlic; mix well. In another small bowl, combine broth and cornstarch; blend well. Set aside.
  • 3 In large skillet or wok, combine 2 tablespoons water and frozen vegetables. Bring to a boil. Reduce heat to medium; cover and cook 7 to 9 minutes or until crisp-tender. Drain vegetables in colander.
  • 4 Wipe skillet dry with paper towel. Heat oil in same skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
  • 5 Add bean mixture; cook and stir 1 minute. Add cornstarch mixture and cooked vegetables; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
80mg
80%;
Sodium
610mg
610%;
Total Carbohydrate
58g
58%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
25%;
Calcium
6%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.