Stir-Fry Shrimp and Snow Peas

Rice is a good source of complex carbohydrates and contains virtually no fat.

Prep and Cook Time 25 minutes


Makes 4 servings


3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon oyster sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1/2 teaspoon sugar
2 teaspoons peanut oil
1 small red onion, cut into thin wedges
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 pound medium shrimp, peeled and deveined
2 cups snow peas, cut diagonally into 1-inch pieces
3 cups hot cooked white rice, prepared with unsalted water


  1. Blend chicken broth, oyster sauce and rice vinegar into cornstarch and sugar in small bowl until smooth.
  2. Heat oil in wok or large nonstick skillet over medium heat until hot. Add onion, ginger and garlic; stir-fry 2 minutes. Add shrimp and snow peas. Stir-fry 3 minutes or until shrimp is opaque.
  3. Stir chicken broth mixture and add to wok. Cook 1 minute or until sauce comes to a boil and thickens. Serve over rice.

Nutritional Information

Calories 287
Calories from Fat 9 %
Total Fat 3 g
Cholesterol 88 mg
Sodium 251 mg

Check out more recipes for Chinese