Shrimp Stir-Fry

Ingredients:

• 4 tsp canola oil, divided
• 2 tbsp. + 1 1/2 tsp low-sodium soy sauce, divided
• 3 garlic cloves, minced
• 1 1/2 lbs. medium peeled & deveined thawed or frozen shrimp
• 2 tbsp. minced fresh ginger
• 8 oz. white mushrooms, quartered
• 4 scallions, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into thin strips
• 8 oz. snow peas, strings removed
• 1/4 tsp red pepper flakes

Makes 4 (2-cup) Servings

1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce and garlic in a large bowl; add shrimp and toss to coat.
2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, about 2 minutes. Transfer to a plate.
3. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and re pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

WW POINTS VALUE 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Chinese takeout once in a while? You can make and eat your very own Chinese takeout at home without ever having to pick up the phone or even driving to the restaurant to pick up your order. Make sure your vegetables are prepared to cook because once they're ready, the dish only take 10 minutes to make. The shrimp cooks in a flash as well as the veggies, ginger and garlic. One bite of this dish and you'll never order Chinese takeout again.