"Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry." — Campbell's Kitchen
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1 3/4 cups
Swanson® Chicken Stock
fresh or thawed frozen medium shrimp, peeled and deveined
cut-up fresh vegetables (see Note)
hot cooked regular long-grain white rice
Mmmmm, mm! If the fact that I made what I thought would be for two nights ended up being only enough for tonight says anything, then it will speak to how much Hubs and I enjoyed this. Bland? Not for us, but we appreciate the flavor of the food itself and don’t like masking it with a lot of distracting seasoning. For that reason, I didn’t even use the ginger, which neither of us cares for. The sesame oil adds just what is needed for complexity of flavor and I also added a dribble of mirin (sweet rice wine) to the cornstarch/soy sauce/ chicken broth mixture. While it wasn’t necessary, I knew it would be a good fit. Instead of garlic powder I tossed in some fresh, minced, tho’ I don’t think the dish would suffer using the garlic powder as directed. For the “cut up fresh vegetables” I used what I had in the fridge – zucchini, mushrooms, sweet onion and baby bok choy. As for the shrimp, I used the big guys, 16-20 count. I tossed them in the hot pan straight from the freezer and they were done in just a few minutes – in other words, don’t even bother thawing them first. I’m sure I’ll make this again – exactly the same way.
I love stir fry and I love shrimp so when I saw this recipe I got excited. To my dismay this recipe was very bland. My 12 y/o daughter didn't care for it either.
This was really good, not too much spice - the flavor of the vegetables and shrimp is the focus. I'll make this again.
We liked this, I did add more soy sauce, ginger and fresh garlic. I well be making this again soon.
I had to add a bit more soy sauce and ginger at the end to save it from being bland. Good start to a good recipe. Sauce worked out well, this is easy to make :)
I had no cornstarch so I used two tablespoon of all purpose flour, I was out of chicken broth so I made a 2 cups of very mild chicken boullion from the Knorr's grandule. I boiled the water for the boullion with the shrimp tails that I removed from my frozen shrimp. Cooled then strained the broth. The fully cooked tail-on package cost less. I only made 3 cups of rice and combined everything together. I used cabbage and asparagus and onion. I added the shrimp only after everything was done. Covered and let stand about 10 minutes...yummm!
This was bland. I decided to make the sauce, and marinate the shrimp and veggies in it, and grill them.
Really good! Add a little extra soy sauce. And use real garlic and ginger. Adds more flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 82
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