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Title:   Shrimp and Vegetable Stir-Fry

Nutrition facts

Serving Size recipe grams
Amount per serving
Calories 223 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 7g 11%
  Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 17g 6%
  Dietary Fiber 3g
Protein 23g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

Shrimp and Vegetable Stir-Fry


 • ¼ cup bok choy
• ½ cup chick/vegie stock
• ½ cup mushrooms
• ½ tsp oil, sesame
• ¼ cup rice, brown cooked
• ¼ cup scallions
• 3½ oz shrimp
• ¼ cup snow peas
• 1 tsp soy sauce, lite
• 2 tsp garlic
• ¼ tsp ginger
• 1 tsp oil, high oleic safflower
Spices / Flavoring

 • ¼ tsp salt, lite
• ¼ tsp black pepper

Prepare rice as directed on package
and keep warm.

Peel shrimp (if shrimp is frozen, do
not thaw-peel under running cold
water). Make a shallow cut
lengthwise down back of each shrimp and wash out sand vein. Cut shrimp
lengthwise almost into halves. Toss
shrimp with soy sauce, sesame oil,
and black pepper in bowl. Cover and
refrigerate 10 minutes.

Heat wok or large skillet and add
high oleic oil coating all sides. Add
garlic and minced ginger and stir-fry
until garlic is light brown. Add shrimp
and stir-fry until shrimp is pink.
Remove shrimp from wok.

Add sliced bok choy stems and
mushrooms and stir-fry 1 minute. Stir
in chicken broth and heat to boiling.
Stir in soy sauce mixture. Add shrimp
and pea pods. Cook and stir 30
seconds. Garnish with green onions.
Serve with rice.






Sat fat




















WW Points: 4
Cal: 223 ; Fat: 7 ; Fiber: 3

last edit by blozzom, 9/25/2006 12:20:02 AM

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