Hungry Girl - Teriyaki Shrimp 'n Slaw Stir-fry
- Number of Servings: 3
Ingredients
1.5 Tbsp Cornstarch3 Tbsp reduced sodium/lite soy sauce3 Tbsp sugar-free pancake syrup3 Tbsp crushed pineapple, packed in juice, undrained2 tsp Splenda Brown Sugar blend2 tsp seasoned rice vinegar1 tsp chopped garlic3/4 tsp Worcestershire sauce3/4 tsp ground ginger12 oz broccoli slaw12 oz shrimp, peeled, deveined, tails removed
Combine cornstarch with 1 cup cold water in a pot and stir to dissolve. Add all other ingredients except broccoli cole slaw and shrimp, mix well.
Bring the pot to medium-high heat. Stir occasionally, cook until reduced and thickened to a sauce-like consistency (about 10 minutes) and then remove from heat.
Bring wok to medium heat, add slaw and cook for 5 to 10 minutes, until almost softened to desired texture. Add shrimp to the wok and cook until opaque (about 3 minutes, unless shrimp is pre-cooked) or until hot if pre-cooked.
Add sauce to the wok and continue to cook and stir until evenly distributed and hot. Remove from heat and allow to cool for 5 minutes
Number of Servings: 3
Recipe submitted by SparkPeople user ARDUANNE.
Bring the pot to medium-high heat. Stir occasionally, cook until reduced and thickened to a sauce-like consistency (about 10 minutes) and then remove from heat.
Bring wok to medium heat, add slaw and cook for 5 to 10 minutes, until almost softened to desired texture. Add shrimp to the wok and cook until opaque (about 3 minutes, unless shrimp is pre-cooked) or until hot if pre-cooked.
Add sauce to the wok and continue to cook and stir until evenly distributed and hot. Remove from heat and allow to cool for 5 minutes
Number of Servings: 3
Recipe submitted by SparkPeople user ARDUANNE.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 1.3 g
- Cholesterol: 221.0 mg
- Sodium: 987.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.4 g
- Protein: 27.4 g
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