| Asian Stir Fry |
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3/4 lb salad shrimp, thawed 3 large garlic cloves, minced 3/4 c onion, sliced 1/4 tsp salt 1/4 tsp cayenne pepper 1 Tb canola oil 1-1/2 c snow peas 1-1/2 c red pepper, chopped 1-1/2 c carrots, chopped 1-1/2 c broccoli, chopped 2 Tb vegetable broth 1 Tb lemon juice 1. Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well. 2. Heat oil in a wok on high. 3. Sauté shrimp stirring frequently, about 5 minutes. 4. Place sautéed shrimp back into the bowl leaving the liquids in the wok. 5. Combine the onions and garlic in the wok and sauté, about 3 minutes. 6. Add peas, vegetables and broth to the wok. 7. Reduce heat to medium and cook until vegetables are crisp-tender, about 4 minutes. 8. Return shrimp to wok, add lemon juice and cook for 1 more minute. Servings 6, Fat 2.5g, Calories 153 Optional: Serve over a bed of rice and add a dash of soy sauce. |
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