Ingredients:
1/4 cup low-sodium soy sauce
2 to 4 tbsp water
2 tsp Splenda
2 tsp cornstarch
1/2 tsp crushed pepper
1/2 tsp sesame or peanut oil
1 small onion, sliced
1 small green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
1 ¼ to 1 ¾ lbs uncooked, peeled, de-veined large shrimp, thawed if frozen (size according to plan)
Preparation:
Mix soy sauce, water, Splenda, cornstarch and red pepper. Set aside.
Heat oil in 10" skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.
Makes: 4 servings
Serving size: ¼ recipe
LA Exchange: 1 Protein, 1 Vegetable, 1 Condiment
