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