EnerSmart Magazine

Recipes - Entrees/Side Dishes

Cindy Smyth's Shrimp & Vegetable Stir Fry

Cindy Smyth's Shrimp & Vegetable Stir Fry Photo

Makes 4 servings

  • 1 1/4 lbs. broccoli
  • 1/2 lb. cauliflower
  • 4 tbsp. vegetable oil
  • 1 med. onion, diced
  • 3/4 lb. fresh mushrooms, thinly sliced
  • 2 tbsp. vegetable oil
  • 3/4 lb. shrimp (fresh or frozen)
  • 1/4 cup Hoison sauce
  • 1lb. fresh bean sprouts
  • 3 cups hot cooked rice


  1. Prepare 3 cups of rice
  2. Cut off florettes from broccoli. In separate bowl cut stems into 1/4 inch pieces. Set aside.
  3. In a large skillet or wok, heat 4 tbsp. oil over medium heat.
  4. Add broccoli stems, onions and mushrooms. Cook and stir until stems are crisp- tender, 3 - 5 minutes. Remove from heat. Transfer to separate bowl.
  5. Add an additional 2 tablespoons oil to skillet. When oil is hot, add shrimp, cauliflower and broccoli florettes. Cook & stir 3 - 5 minutes.
  6. Add the broccoli stems, onions & mushroom mixture back into the skillet. Spoon Hoison sauce over vegetables. Stir.
  7. Gently stir in snow peas and bean sprouts: cook 2 minutes.
  8. To serve, spoon mixture over cooked rice.
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