Seafood Vegetable Stir-Fry
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Seafood & Vegetable Stir-Fry
YIELD Makes 2 servings
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INGREDIENTS
| 2 | teaspoons olive oil |
| 1/2 | medium red or yellow bell pepper, cut into strips |
| 1/2 | medium onion, cut into wedges |
| 10 | snow peas, trimmed and cut diagonally into halves |
| 1 | clove garlic, minced |
| 6 | ounces frozen cooked medium shrimp, thawed |
| 2 | tablespoons stir-fry sauce |
| 1 | cup hot cooked rice |
PREPARATION:
- Heat oil in large nonstick skillet over medium-high heat. Add vegetables; stir-fry 4 minutes. Add garlic; stir-fry 1 minute or until vegetables are crisp-tender.
- Add shrimp and stir-fry sauce; stir-fry 1 to 2 minutes or until hot. Serve over rice.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Fiber | 2 g |
| Carbohydrate | 33 g |
| Cholesterol | 166 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 279 |
| Protein | 22 g |
| Sodium | 724 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 1-1/2 |
| Meat | 2 |
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