Low-Fat Shrimp and Veggie Stir-Fry

This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2⁄3 cup water
• 1⁄3 cup soy sauce
• 3  tablespoons white wine
• 2  tablespoons cornstarch
• 1⁄2-1  teaspoon powdered ginger or 1 1⁄2 teaspoons  fresh grated ginger
• 1  teaspoon  sesame oil
• 1  lb large shrimp, peeled and deveined
• 3  cloves garlic, minced
• 4  cups broccoli florets, blanched
• 1  large red bell pepper, cut into strips
• 1  large yellow bell pepper, cut into strips
• 4  ounces snow peas
• 1 (15 ounce) can  baby corn, nuggets drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 4  scallions, sliced

Directions

1. In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
2. Set aside.
3. Heat oil in large wok or skillet over medium-high heat.
4. Stir fry garlic until softened, about 2 min.
5. Add shrimp and stir fry until pink, about 4 min.
6. Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
7. Stir fry one minute, mixing well.
8. Stir sauce mixture to combine, pour over veggies.
9. Cook, stirring, over medium-low heat, 5-7 min.
10. ,until sauce thickens and veggies are crisp-tender.