Vegetable-Shrimp Stir-Fry
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
| 1 | tablespoon olive oil |
| 6 | ounces snow peas, trimmed |
| 6 | green onions, cut into 1-inch pieces |
| 1 | red bell pepper, cut into 1/2-inch strips |
| 1 | pound medium shrimp, peeled and deveined |
| 1/4 | pound large mushrooms, quartered |
| 2 | tablespoons soy sauce |
| 1 | tablespoon seasoned rice vinegar |
| 1 | teaspoon sesame oil |
Preparation
- Heat oil in large skillet or wok over medium-high heat. Add snow peas, green onions and bell pepper; stir-fry 2 minutes.
- Add shrimp; stir-fry 2 minutes or until shrimp turn pink.
- Add mushrooms; stir-fry until tender and most of liquid evaporates.
- Add remaining ingredients; heat thoroughly, stirring constantly.
Nutritional Information
| Serving Size: | 1/4 of total recipe |
| Fiber | 3 g |
| Carbohydrate | 8 g |
| Cholesterol | 221 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 28 % |
| Calories | 199 |
| Protein | 27 g |
| Sodium | 721 mg |
Dietary Exchange
| Vegetable | 1 |
| Meat | 3 |
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