This dish is a very simple shrimp stir fry. You can easily add more veggies to it if you wish. This is exactly how I prepare it for my family.
Yields: About 5 Cups | Serving Size: 1/2 Cup (not including rice or pasta) | Calories: 117 | Previous Points: 2 | Points Plus: 3 | Total Fat: 2 gm | Saturated Fats:0 gm | Trans Fats: 0 gm | Cholesterol: 103 mg | Sodium: 272 mg | Carbohydrates: 10 gm | Dietary Fiber: 1 gm | Sugars: 6 gm | Protein: 15 gm
- 2 tsp cornstarch
- 2 Tbsp water
- 2 Tbsp soy sauce
- 2 Tbsp Hoisin sauce
- 2 Tbsp honey
- 1 tsp sesame oil
- 1/4 cup low sodium chicken broth
- 1 1/2 pounds uncooked medium shrimp (peeled and deveined)
- 4-6 green onions (thinly sliced)
- 1/2 pound fresh snow peas (trimmed, and ready to use)
- 2 garlic cloves (minced)
- 1 Tbsp minced fresh gingerroot (I like the kind that comes in the tube in the fresh herb section)
- Toasted sesame seeds for garnish (optional)
- Serve over cooked brown rice, Soba noodles or brown rice noodles.
In a small bowl, combine first six ingredients whisking until smooth; set aside.
In a wok or large non-stick skillet, stir fry shrimp in 1 tsp sesame oil and 1/4 cup low sodium chicken broth; about 3 minutes or until shrimp turn pink. Remove with spoon to separate plate and keep warm.
Add green onion to skillet/wok and stir fry for about 3 minutes. Next add the snow peas and stir fry for 3 minutes more until peas are crisp-tender. Add garlic and ginger root; cook 2 more minutes.
Add sauce mixture to the wok/skillet, bring to a simmer. Add shrimp and heat through. Sprinkle with toasted sesame seeds and serve over brown rice.
*Please note:Â commercially prepared Hoisin sauce has refined sugar in it, which is something that Skinny Ms. avoids. You can make your own using this healthier version.
This recipe contributed by Dishing With Leslie