Diet - Asian Stir Fry

Try this Asian Stir Fry recipe to maximize flavor. Don’t forget to watch your portion sizes!

¾-lb. peeled shrimp, thawed
¼ tsp. salt
¼ tsp. cayenne pepper
1 T canola oil

¾ C onion, sliced

3 large garlic cloves, minced
1 ½ C fresh snow peas
1 ½ C red peppers, chopped
1 ½ C peeled carrots, chopped
1 ½ C broccoli florets, chopped
2 T low-sodium vegetable broth
1 T fresh lemon juice

First, drain all excess water or juice from peeled shrimp and move to a large bowl. Add salt and cayenne pepper to shrimp and toss until coated. Next, heat the canola oil in a wok or stir fry pan on high heat. Once the oil is hot, add the shrimp and sauté. Stir frequently and heat for 5 minutes. Move the shrimp from the wok back to the large bowl, leaving the liquids in the wok. Add the onion and minced garlic to the wok and sauté about 3 minutes. Then, add the snow peas, carrots, broccoli florets and low-sodium vegetable broth to the wok. Reduce heat to medium and cook until the vegetables are al denté (tender but not overcooked), about 4 minutes. Return the shrimp to the wok. Add lemon juice and cook on medium heat for 1 minute. Remove from heat and serve.

Servings: 6, Fat: 2.5g, Calories: 153

Need a little extra? Try serving over a bed of brown rice and add a dash of low-sodium soy sauce!

Labels: fitness 4 home superstore, healthy diet, healthy eating, healthy food, low calorie, low fat, low-fat