Shrimp and Veggie Stir-Fry (Actifry)
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #4295
January 23, 2012
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Vegetables, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Special Cooking, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Air Fryer more
"A quick Stir-Fry I tossed together to try for the first time in my actifry. Very simple but nice."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (235.8 g)
- Calories 331.8
- Total Fat - 15.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 156.4 mg
- Sodium - 424.7 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 3.6 g
- Sugars - 5.7 g
- Protein - 25.7 g
- Calcium - 106 mg
- Iron - 2 mg
- Vitamin C - 64.5 mg
- Thiamin - 0.2 mg
Step 1
Place the onion, garlic, carrot and celery in the actifry and drizzle with vegetable oil; cook for 7 minutes.
Step 2
Mix together the oyster sauce, sesame oil and ginger in a small bowl and pour into actifry.
Step 3
Add the peppers and cook for another 5 minutes.
Step 4
Throw in the shrimp and cook for another 5 minutes.
Step 5
Sprinkle with red pepper flakes, if using; serve alone or with white rice.
Tips & Variations
No special items needed.
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