Lemon Shrimp Oriental Stir-Fry
Low fat, low sodium yummy stir fry. Great for folks on LAWL.
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INGREDIENTS
Nutrition- 5 -7ounces shrimp
- 1tablespoon cornstarch
- 1teaspoon Splenda sugar substitute
- 1tablespoon low sodium soy sauce
- 1dash pepper
- 1⁄2cup water
- 1⁄2teaspoon lemon zest
- 1 1⁄2tablespoons lemon juice
- 1
- 1⁄4red pepper, sliced
- 1⁄2
- 1⁄3
- 1⁄4cup bean sprouts
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DIRECTIONS
- Combine cornstarch, splenda, soy sauce, pepper, water, lemon zest, lemon juice in a bowl. Set aside. Coat skillet with non-fat cooking spray. Preheat over med heat. Add celery, bok choy & onion. Cook for 1 minute. Add green pepper and bean sprouts and cook another minute. Stir-fry all veggies until crisp tender. Remove from pan and set aside. Add shrimp to skillet and stir-fry until shrimp turns pink. Add veggies back into pan. Add the sauce and cook until slightly thickened.
- If desired, serve over 1/3 c brown rice.
- This makes 1 serving.
- LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.
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