Shrimp Stir Fry

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filed under Main Dishes

Main Dishes
Serving size: 1-1/2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 479 (24% DV)
Fat: 5g (7% DV)
Carbohydrates: 35g (12% DV)
Protein: 65g (131% DV)
Ingredients:  Makes 4 servings (6 cups)

Tip: For nutritional information on all the ingredients in Shrimp Stir Fry just click on each ingredient name. Then adjust the serving size for any Shrimp Stir Fry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta
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