Shrimp and Vegetables in Black Bean Sauce

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

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

Directions

  1. 1 Cook rice in 2/3 cups water as directed on package.
  2. 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. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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