Healthy Recipe of the Week! Shrimp Stir-Fry Many of the ingredients in this recipe have anti-inflammatory properties! Food is good! This is a dish that you can vary depending on which vegetables you have on hand. Replace the bok choy with broccoli and carrots, or snap peas and yellow bell peppers. Substitute chicken for the shrimp, if you want. You will need to cook it a little longer, however. 3 T low sodium soy sauce 2 T rice vinegar 1 T honey 1 T cornstarch 2 t sesame oil 4 t canola oil 1 lb uncooked large shrimp, peeled and deveined (or 1lb boneless skinless chicken breasts cut into bite sized pieces) 4 large garlic cloves, finely chopped 2 T chopped peeled fresh ginger ½ t dried crushed red pepper (or more if you like it spicy) 1 large red bell pepper, thinly sliced 1 lb baby bok choy, trimmed, cut crosswise into ½ inch wide strips 6 green onions, thinly sliced, or ½ c finely chopped leeks Blend first 5 ingredients in a small bowl. Heat wok or large nonstick skillet over medium-high heat for 1 minute. Add 2 tsp canola oil, tilt to coat. Add garlic, ginger, crushed red pepper, and cook for 1 minute. Add shrimp. Stir-fry for 2 minutes or until shrimp is done; transfer to a bowl. Add 2 tsp canola oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add onions and shrimp mixture. Stir-fry until shrimp is cooked in the middle. Stir soy mixture and add; cook until juices thicken. Serve over brown rice. 4 servings 247 calories 9 gm fat (33%) 1 gm saturated fat 26 gm protein 16 gm carbohydrates 3 gm fiber 173 mg cholesterol 597 mg sodium
Posted on: Fri, 15 Aug 2014 22:04:06 +0000