Shrimp and Vegetables in Black Bean Sauce

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

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved