Yield: 6 servings
Exchanges per serving:
2 Very Lean Meat
1 ¼ pounds unpeeled medium-size fresh shrimp
Vegetable cooking spray
4 cups sliced yellow squash
1 cup sliced zucchini
2/3 cup chopped sweet red pepper
½ cup diagonally sliced celery
½ pound sliced fresh mushrooms
2 tablespoons cornstarch
1 tablespoon granulated brown sugar substitute
3 tablespoons low-sodium soy sauce
1 10 ½ ounce can low-sodium chicken broth
1/8 teaspoon ground ginger
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1. Peel shrimp, and devein, if desired. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375 degrees F) until hot. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove from wok, and set aside.
2. Combine yellow squash and next 4 ingredients; add half of vegetable mixture to wok. Stir-fry 3 minutes; remove from wok, and set aside. Add remaining vegetables to wok; stir-fry 3 minutes, and set aside.
3. Combine cornstarch and next 3 ingredients, stirring well. Add ginger and garlic to wok; stir-fry 30 seconds. Add cornstarch mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.
4. Stir in shrimp and vegetables; cook 1 minute or until thoroughly heated. To serve, spoon 1 cup shrimp mixture over ½ cup rice.