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.
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INGREDIENTS
Nutrition- 2⁄3cup water
- 1⁄3cup soy sauce
- 3tablespoons white wine
- 2tablespoons cornstarch
- 1⁄2 - 1
- 1teaspoon sesame oil
- 1
- 3
- 4
- 1
- 1
- 4ounces snow peas
- 1(15 ounce) can baby corn, nuggets drained
- 1
- 4
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DIRECTIONS
- In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
- Set aside.
- Heat oil in large wok or skillet over medium-high heat.
- Stir fry garlic until softened, about 2 min.
- Add shrimp and stir fry until pink, about 4 min.
- Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
- Stir fry one minute, mixing well.
- Stir sauce mixture to combine, pour over veggies.
- Cook, stirring, over medium-low heat, 5-7 min.
- ,until sauce thickens and veggies are crisp-tender.
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