(from Diabetic Cooking)
- 2 teaspoons olive oil
- ½ medium red or yellow bell pepper, cut into strips
- 10 snow peas, trimmed and cut diagonally into halves
- ½ medium onion, cut into wedges
- 1 clove garlic, minced
- 6 oz. cooked shrimp
- 2 Tablespoons stir-fry sauce
- 1 cup hot cooked rice
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, onion and snow peas; cook 4 minutes. Add garlic; cook 1 minute more or until vegetables are crisp-tender. Add shrimp and stir-fry sauce; stir-fry 1-2 minutes or until heated through. Serve over rice.
Serves 2. Serving Size: ½ recipe. Nutritional Info Per Serving: Calories 279; Calories from Fat 19%; Total Fat 6g; Saturated Fat 1g; Cholesterol 166mg; Sodium 724mg; Carbohydrate 33g; Dietary Fiber 2g; Protein 22g. Dietary Exchanges: 1 ½ starch, 2 vegetable, 2 lean meat.
Note: using peeled, de-veined shrimp makes this recipe very easy.