Ginger Shrimp Stir-Fry

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1 1/4 lbs	567g / 20oz	Medium shrimp - peeled, deveined
2		Carrots - julienned
2 tablespoons	30ml	Minced peeled gingerroot
3		Garlic doves - minced
2 cups	474ml	Trimmed snow peas
1/2 cup	118ml	Low-sodium chicken broth
2 teaspoons	10ml	Reduced-sodium soy sauce
1 teaspoon	5ml	Asian sesame oil
4 cups	640g / 22oz	Hot cooked brown rice
2 tablespoons	30ml	Sesame seeds - toasted*

Recipe Instructions

* 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.

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.

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.

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.

This recipe yields 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.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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