Monday, June 30, 2008

Shrimp Vegetable Stir-Fry (Low Fat)

This colorful, fresh-tasting stir-fry doesn't take long to prepare and cook. It uses less fat, sugar or salt and includes Nutritional Analysis and Diabetic Exchanges. Try it too :) From Taste of Home Recipe Book.


1/3 cup reduced-fat Italian salad dressing

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon ground ginger

1 medium carrot, julienned

3/4 cup fresh snow peas

1 small zucchini, julienned

1 small red onion, halved and thinly sliced

1/2 cup sliced fresh mushrooms

1/2 medium sweet yellow pepper, julieneed

1/2 medium sweet red pepper, julienned

1 pound uncooked medium shrimp, peeled and deveined

3 cups hot cooked rice

In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm. In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice. Yield: 4 servings.

Nutrition FactsOne serving: (1-1/4 cups stir-fry mixture with 3/4 cup rice) Calories: 299 Fat: 4 g Saturated Fat: 1 g Cholesterol: 174 mg Sodium: 487 mg Carbohydrate: 36 g Fiber: 3 g Protein: 27 g Diabetic Exchange: 2 starch, 2 lean meat, 1 vegetable.

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