Tarragon Shrimp and Vegetable Stir-fry

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  • 20|min prep time
  • 20|min total time
  • 12 ingredients
  • 3 servings

SAUCE

1/2
cup water
3
tablespoons dry white wine or water
1
teaspoon lemon juice
1
tablespoon cornstarch
1
teaspoon chicken-flavor instant bouillon
1
teaspoon dried tarragon leaves, crushed

STIR-FRY

2
tablespoons oil
1 1/2
cups frozen cut green beans
1 1/2
cups frozen cauliflower florets
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
(12-oz.) pkg. frozen uncooked medium shrimp, thawed
3
green onions, cut into 1-inch pieces

Directions

  1. 1 In small bowl, combine all sauce ingredients; blend well. Set aside.
  2. 2 Heat oil in large skillet or wok over medium-high heat until hot. Gradually add green beans, cauliflower and carrots; cook and stir 5 minutes.
  3. 3 Add shrimp; cook and stir 3 to 4 minutes or until shrimp turns pink and vegetables are crisp-tender.
  4. 4 Stir in onions and sauce; cook until thickened and bubbly, stirring constantly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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