We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Shrimp and Vegetables in Black Bean Sauce

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

(0)
(0)
Save and Share
  • 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

toggle

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.