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Thursday, July 29, 2010

Shrimp Stir-Fry


Shrimp Stir-Fry
  • 16 oz. shrimp, peeled
  • 1 Tbsp. low-sodium soy sauce
  • 2 tsp. rice vinegar
  • 1/2 cup fat-free chicken broth
  • 1/2 tsp. minced garlic
  • 1/2 tsp. minced ginger
  • 2 cup red onion, sliced in wedges
  • 3/4 cup broccoli florets
  • 2-1/2 cup cups snow peas, trimmed
  • 3 cup mushrooms, halved
  • 1/2 cup yellow bell pepper, cubed
  • 1/2 cup water chestnuts, canned, drained
Rinse shrimp and drain well. Heat the soy sauce, rice vinegar, and two tablespoons of the chicken broth in a saute pan over medium heat. Add the garlic and ginger and saute until tender. Add all the vegetables to the pan and continue sauteing, stirring and adding broth as necessary. Add shrimp when the vegetables are half cooked and saute until the vegetables are tender and the shrimp is opaque. Serves 3.
Preparation Time: 5 minutes

Cooking Time: 10 minutes
Nutritional Information: (per serving)

Calories: 271
Protein: 38 g
Cholesterol: 230 mg
Carbs: 24 g
Fat Total: 3 g
Sodium: 523 mg

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