Lemon Shrimp Oriental Stirfry
I modified the original recipe b/c I do not like mushrooms and bean sprouts so here is my modified version:
5 or 7oz shrimp fresh or frozen sized according to plan
1TBS cornstarch
1tsp splenda
1TBS low sodium soy sauce
dash pepper
1/2cup water
1/2tsp lemon zest
1 1/2TBS lemon juice
1 rib celery cut on the bias
1/4 medium red pepper sliced
1/2cup bok choy sliced
1/4c onion sliced
in bowl combine cornstarch, splenda, soy sauce, pepper, water, lemon zet, lemon juice stir to combine and set aside
Coat skillet with non fat cooking spray. Preheat over med flame. Add celery, bok choy and onion and cook for 1 minute. Add green pepper and cook another minute. Stir fry all veggies 1-3 minutes or until crisp tender. Remover from pan and set aside.
Add shrimp to skillet and stirfry until shrimp turns pink. Add veggies back to the pan. Add the sauce and cook until slightly thickened.
If desired serve over 1/3 brown rice for 1 starch.
I ate this as is no rice............. YUMMMMMMMMMMMMMMMMM
This is not how the cookbook says and like I said I subsituted the bok choy and onion.
1P 2V 1F
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