| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dinner, Low fat, Main meal, Mom’s recip | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp; Cooked |
| 2 | c | Rice; Cooked |
| 1 | ts | Knorr Vegetable Stock; powder |
| 1 | Carrot; chopped | |
| 1 | md | Onion; quartered |
| 7 | md | Mushroom; sliced |
| 1/2 | c | Water |
| 2 | tb | Soy Sauce; Low Sodium |
| 2 | Cloves Garlic; crushed |
INSTRUCTIONS
In wok heat water, veg. powder and garlic. Add chopped carrot and cook until tender - crispy. Add onions and mushrooms. Cook about 4 min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat through and serve. Recipe By : Linda Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" <[email protected]> NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce. Per Serving Calories - 489.5 Total Fat - 2.8 5.2%CFF
A Message from our Provider:
“People disappoint. God doesn’t.”