- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 156.5
- Total Fat: 7.6 g
- Cholesterol: 80.4 mg
- Sodium: 764.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.3 g
- Protein: 11.5 g
Stir fried vegetables & Shrimp (about 4 1-cup servings)Submitted by: MOMSCHRIEF
IntroductionThis is good for using up all those garden vegetables that are low in calories but high in vitamins. This is good for using up all those garden vegetables that are low in calories but high in vitamins.
Carrots, raw, 1 cup, grated
Onions, raw, .5 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Cabbage, fresh, 1 cup, chopped
Olive Oil, 2 tbsp
Mushrooms, fresh, 1 cup, pieces or slices
*Soy Sauce, 2 tbsp (remove)
Beef broth, bouillon, consomme, 1 cup
Corn Starch, 8 grams (1 tbsp)
Shrimp, cooked, 30 large (remove)
Use a large skillet or wok.
Put oil in and heat; add the vegetables,stock and soy sauce. (You can substitute vegetable or chicken stock if you like.)
When the vegetables start to simmer, add the shrimp and heat until shrimp are heated through.
Mix corn starch with a little water (about 1/4 cup). Add this to the mixture to thicken it a little.
By this time your rice or noodles should be ready also.
Serve the Stir Fry over your rice or noodles. You may want to top this with more soy sauce ane/or chow mein noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMSCHRIEF.
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Member Ratings For This Recipe
I like this recipe because its healthy and I could clean out my fridge of all the veggies before the week is up and a big PLUS for me is it only has 3 Weight Watcher Points - 5/21/09
Reply from MOMSCHRIEF (5/23/09)
Thanks. It is nice to know what the Weight Watcher points are for those who need to know that.