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Recipes - Entrees/Side Dishes

Cindy Smyth's Shrimp & Vegetable Stir Fry


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

Instructions

  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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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.