Gingered Shrimp and Veggie Stir-Fry
Low-Fat Shrimp and Veggie Stir-Fry
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Description:
Discover a delightful, light stir-fry that’s perfect for those embracing low-carb lifestyles. For a heartier option, serve atop brown rice or Asian rice noodles without sacrificing its low-fat appeal. Easily customizable with your favorite vegetables or whatever you have on hand!
Ingredients:
- 2/3 cup water
- 1/3 cup soy sauce
- 3 tbsp white wine
- 2 tsp cornstarch
- 1/2 – 1 tsp powdered ginger (adjust to taste)
- 1 tbsp grated fresh ginger
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snow peas
- 1 can (8 oz) sliced water chestnuts, drained
- 4 scallions, sliced
Instructions:
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In a bowl, whisk together water, soy sauce, white wine, cornstarch, and powdered ginger until smooth. Set aside.
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Heat oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for about 2 minutes until softened.
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Add shrimp to the skillet and stir-fry for about 4 minutes until they turn pink and are cooked through.
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Add broccoli florets, sliced bell peppers, snow peas, water chestnuts, and sliced scallions to the skillet. Stir-fry for 1 minute, mixing well.
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Stir the sauce mixture once more to combine, then pour it over the vegetables and shrimp in the skillet.
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Cook everything together over medium-low heat, stirring constantly, for 5-7 minutes until the sauce thickens slightly and the vegetables are crisp-tender.
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Serve hot and enjoy this nutritious and flavorful low-fat shrimp and vegetable stir-fry!
This recipe is a wonderful balance of flavors and textures, making it a perfect choice for a quick and healthy dinner. Adjust the seasonings and vegetables according to your taste preferences, and savor the goodness of a low-carb meal that doesn’t compromise on taste or satisfaction!
