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Shrimp and Vegetables in Black Bean Sauce

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Pillsbury Kitchens
Updated Aug 2, 2010
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A hearty shrimp and vegetables dinner, served over rice- ready in just 30 minutes!

Shrimp and Vegetables in Black Bean Sauce

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 14
  • Servings 4
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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

Instructions

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

350 Calories
5g Total Fat
17g Protein
58g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
80mg
27%
Sodium
610mg
25%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
12%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
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.
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