Directions:
- Combine cornstarch, splenda, soy sauce, pepper, water, lemon zest, lemon juice in a bowl. Set aside. Coat skillet with non-fat cooking spray. Preheat over med heat. Add celery, bok choy & onion. Cook for 1 minute. Add green pepper and bean sprouts and cook another minute. Stir-fry all veggies until crisp tender. Remove from pan and set aside. Add shrimp to skillet and stir-fry until shrimp turns pink. Add veggies back into pan. Add the sauce and cook until slightly thickened.
- If desired, serve over 1/3 c brown rice.
- This makes 1 serving.
- LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.94 Kcal (2633 kJ) | ||
| Calories from fat | 290.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.32g | 50% | |
|---|---|---|---|
| Cholesterol | 98.66mg | 33% | |
| Sodium | 2614.9mg | 109% | |
| Potassium | 516.93mg | 11% | |
| Total Carbs | 70.67g | 24% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 17.71g | 35% | |
| Vitamin C | 105.8mg | 176% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 137.2mg | 762% | |
| Calcium | 244.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 102.34 Kcal (428 kJ) | ||
| Calories from fat | 47.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 50% | |
|---|---|---|---|
| Cholesterol | 16.05mg | 33% | |
| Sodium | 425.5mg | 109% | |
| Potassium | 84.12mg | 11% | |
| Total Carbs | 11.5g | 24% | |
| Sugars | 0.99g | 24% | |
| Dietary Fiber | 1.03g | 25% | |
| Protein | 2.88g | 35% | |
| Vitamin C | 17.2mg | 176% | |
| Vitamin A | 1mg | 197% | |
| Iron | 22.3mg | 762% | |
| Calcium | 39.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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