Lemon Shrimp Oriental Stir-Fry |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Low fat, low sodium yummy stir fry. Great for folks on LAWL. Ingredients:
5 -7 ounces shrimp |
1 tablespoon cornstarch |
1 teaspoon splenda sugar substitute |
1 tablespoon low sodium soy sauce |
1 dash pepper |
1/2 cup water |
1/2 teaspoon lemon zest |
1 1/2 tablespoons lemon juice |
1 celery rib, cut on the bias |
1/4 red pepper, sliced |
1/2 cup bok choy, sliced |
1/3 cup onion, sliced |
1/4 cup bean sprouts |
Directions:
1. 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.
2. If desired, serve over 1/3 c brown rice.
3. This makes 1 serving.
4. LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.
|
|