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Takeout stir-fries can be fat-laden, but not this low-cal veggie-loaded number.
340-g pkg frozen uncooked, peeled shrimp
2 celery stalks, sliced
1 red bell pepper, chopped
1 small zucchini, sliced
2 green onions, sliced
vegetable oil
2 garlic cloves, minced
2 tsp grated ginger
3 tbsp teriyaki sauce
1 tsp dark sesame oil
If using frozen shrimp, rinse under cold water to melt ice crystals. Drain, then pat dry with paper towels. Prepare the vegetables.
Lightly coat a wide frying pan with vegetable oil, then set over medium-high heat. Add celery, pepper and zucchini. Stir-fry until pepper starts to soften, about 3 min. Add shrimp, garlic and ginger. Stir-fry until shrimp turn pink, from 2 to 3 min. Add teriyaki and onions. Stir just until hot, about 1 min. Drizzle with sesame oil. Delicious over jasmine rice.
Calories 134, Protein 19g, Carbohydrates 8g, Fat 3g, Fibre 1g.