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Rated by 14 visitors
This recipe is...
rich in veggies
lower in fat
lower in carbs
1 tablespoon peanut oil (or vegetable oil)
1 teaspoon chopped garlic
1 tablespoon freshly grated ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets, cut into small pieces
1 pound shrimp, peeled and deveined
freshly ground black pepper
1/4 cup light soy sauce
1. Heat the peanut oil in a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic and ginger, and stir quickly for 30 seconds.
3. Turn the heat to high. Add the cabbage, then the carrots, then the broccoli and finally the shrimp, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.
Serving Size: about 1 cup
Number of Servings: 2
|Fat||4 g||Fiber||2 g|
|Protein||17 g||Saturated Fat||1 g|
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