Shrimp and Snow Pea Stir-Fry

Campbell's Shrimp and Snow Pea Stir-Fry Recipe

Toasted sesame oil and crushed red pepper flakes add a burst of authentic flavor to this savory stir-fry that makes enough to feed a crowd. Next time company's coming, put this easy-to-make dish on the menu.

At a glance

Prep

40 min.

Total

55 min.

Serves

8

Servings: about 2 1/2 cups each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 tablespoons peanut or canola oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 1/2 pounds fresh medium shrimp, peeled and deveined
1/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
3 cups broccoli florets
2 1/2 cups cauliflower florets
2 medium carrots, peeled and sliced (about 1 cup)
1 large red bell pepper, cut into 2-inch-long strips (about 2 cups)
16 ounces snow peas (about 5 cups)
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 pinch crushed red pepper (optional)
2 cups long grain white rice, cooked, prepared according to package directions (about 6 cups)

How to Make It

  • 1

    Heat the oil in a large, deep-sided skillet over medium-high heat.  Add the garlic and ginger root and stir-fry for 30 seconds.  Add the shrimp and stir-fry for 1 minute.  Remove the shrimp mixture from the skillet.

  • 2

    Stir 1 tablespoon broth, broccoli, cauliflower and carrots in the skillet.  Stir fry until the vegetables are tender-crisp.  Push the vegetables to one side of the skillet.

  • 3

    Add 1 tablespoon broth and the pepper strips to the other side of the skillet and stir-fry until the pepper strips are tender-crisp.  Stir in the snow peas.  Return the shrimp to the skillet and stir-fry until the shrimp are cooked through.

  • 4

    Stir the remaining broth, soy sauce and sesame oil in the skillet and cook until the mixture is hot.  Season with the crushed red pepper, if desired.  Serve the shrimp mixture over the rice.

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RID#26823

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