Seafood Stir-Fry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 107.4
- Total Fat: 4.2 g
- Cholesterol: 37.3 mg
- Sodium: 216.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.1 g
- Protein: 9.0 g
View full nutritional breakdown of Seafood Stir-Fry calories by ingredient
Introduction
For those who like their seafood, here is a healthy option to a tasty treat. For those who like their seafood, here is a healthy option to a tasty treat.Number of Servings: 8
Ingredients
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2 Medium Carrots - Sliced Diagonally
2 Large Celery Ribs - Sliced Diagonally
1/2 Lb. Broccoli- Chopped, Florets Separated
1 Medium Onion - Cut int 8 wedges
4 Oz. Mushrooms, sliced
1 Tbsp. Olive Oil
1/4 Cup Water
1/4 Cup Rice Vinegar
1 Tsp. Splenda sweetener
1 Tbsp. Light Soy Sauce
1 Tbsp. Sweet Chili Sauce
1 Tbsp. Olive Oil
1 Tbsp. Fresh Parsley - Chopped
1 Tsp. Cilantro - Chopped
1 Tsp. Ground Ginger
4 Oz. Tilapia
4 Oz. Cocktail or Salad Shrimp
4 Oz. Imitation Crab Meat
1 Tsp. Chinese Five Spice
1 Tbsp. Cornstarch
1/2 Cup Water
Directions
Heat olive oil on high heat, in large wok. Add parsley, cilantro, and ginger. Cook for 1 minute. Add tilapia, shrimp, and crab. Cook until no longer pink, about 3 minutes. Stir in five spice.
Dissolve cornstarch in water, and add to fish mixture. Cook an additional five minutes, stirring constantly. Transfer to a dish, and set aside.
Heat olive oil over high heat in wok. Add broccoli stems only, and cook for 3 minutes, or until bright green. Add broccoli florets, carrots, celery, onion, mushrooms, and water. Cook an additional 5 minutes. Add rice vinegar, Splenda, light soy sauce, and sweet chili sauce. Cook an additional 2 minutes. Return fish mixture to wok, and mix all ingredients. Cook for 5 minutes, or until bubbly.
Serve over brown rice or Chinese noodles.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FREESPIRIT11.
Dissolve cornstarch in water, and add to fish mixture. Cook an additional five minutes, stirring constantly. Transfer to a dish, and set aside.
Heat olive oil over high heat in wok. Add broccoli stems only, and cook for 3 minutes, or until bright green. Add broccoli florets, carrots, celery, onion, mushrooms, and water. Cook an additional 5 minutes. Add rice vinegar, Splenda, light soy sauce, and sweet chili sauce. Cook an additional 2 minutes. Return fish mixture to wok, and mix all ingredients. Cook for 5 minutes, or until bubbly.
Serve over brown rice or Chinese noodles.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FREESPIRIT11.
