Shrimp Stir Fry

Serves: 2
Time: 30 mins


  • 8g cornstarch
  • 90ml cold water
  • 15ml reduced-sodium soy sauce
  • 1g garlic powder
  • 0.4g ground ginger
  • 90g fresh broccoli florets
  • 15ml olive oil
  • 1/2 medium sweet red pepper, julienned
  • 1 and 1/2 green onions, chopped
  • 225g uncooked medium shrimp, peeled and deveined
  • 55g frozen Oriental mixed vegetables, thawed
  • 5g garlic cloves, minced
  • 20g chopped peanuts

1) In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.

2) In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.

3) Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.