Prep Time: 10 minutes Cook Time: 15 minutes
Serves: 4 Ingredients 3 cups cooked brown rice 1 vegetable oil spray 1 cup assorted, diced, sweet peppers 1 cup mushrooms, sliced 1/2 cup snow peas 1/2 cup crushed pineapple, drain and reserve juice 1 cup bean sprouts 1/4 cup chicken broth 1/2 tablespoon cornstarch 1/2 tablespoon light soy sauce 1/4 cup red pepper flakes 12 ounces medium shrimp, peeled and deveined
Preparation - Lightly spray a non-stick skillet with cooking spray and heat over medium high heat.
- Saute peppers until crisp-tender, about 2 minutes. Add mushrooms and snow peas and allow to saute until crisp-tender, about 2 minutes.
- Combine chicken broth, cornstarch, light soy sauce and pineapple juice (reserved from drained, crushed pineapple) and add to skillet along with bean sprouts.
- Bring to a boil; add red pepper flakes and shrimp and cook until shrimp is done, about 1 to 2 minutes. Serve over hot cooked rice.
|