Bring the definite taste of Asia into your kitchen with this bright shrimp stir-fry dish from Weight Watcher’s.
1 teaspoon olive oil
1-1/4 pounds medium shrimp, peeled and deveined
2 carrots, julienned
2 tablespoons minced, peeled gingerroot
3 garlic cloves, minced
2 cups trimmed snow peas
1/2 cup low-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon Asian sesame oil
4 cups hot cooked brown rice
2 tablespoons sesame seeds, toasted*
1. In a large nonstick skillet, heat the olive oil. Add the shrimp; cook, stirring as needed, until pink, about 3 minutes. Transfer to a plate and keep warm.
2. Add the carrots to the skillet; cook, stirring as needed, until tender-crisp, 4 to 5 minutes. Add the ginger and garlic; cook, stirring constantly, until the garlic is lightly browned, about 1 minute. Reduce the heat and simmer, covered, until heated through, about 1 minute longer.
3. Add the shrimp, snow peas, broth, soy sauce and sesame oil; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until heated through, about 1 minute longer. Serve the rice, topped with the shrimp mixture; sprinkle with the sesame seeds. Makes 4 servings.
Per Serving: 446 Calories, 9 g Total Fat, 1 g Saturated Fat, 175 mg Cholesterol, 315 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 32 g Protein, 175 mg Calcium.
* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 2 to 3 minutes.