Seafood & Vegetable Stir-Fry Photo
Seafood & Vegetable Stir-Fry

YIELD Makes 2 servings

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:

  1. 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.
  2. 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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