Shrimp Stir-Fry with Toasted Pecans
- Yield: 4 servings
Ingredients
- 4cups broccoli florets
- 2/3cup canned fat-free chicken broth
- 1tablespoon cornstarch
- 1teaspoon ground ginger
- 1tablespoon minced garlic
- 1large red or green bell pepper, seeded and chopped
- 1pound medium shrimp, peeled
- 1-- (6-ounce) package frozen edamame, thawed
- 1tablespoon chopped pecans
- 1/2cup green onions
Instructions
- In a microwave safe dish, cook the broccoli, covered with 1/2 cup water for 6 to 8 minutes or until crisp-tender. Drain; set aside.
- In a small bowl combine the chicken broth, cornstarch, and ginger until mixed. Set aside.
- In a large skillet coated with nonstick cooking spray, saute the garlic and red pepper for a few minutes. Add the shrimp and broth mixture and continue stirring and cooking until the shrimp are done and the sauce thickens. Add the broccoli, pea pods, pecans and green onions. Cook 1 minute longer or until well heated.
Nutritional Info *per serving
- Calories 198
- Fat 3g
- Saturated Fat 1g
- Cholesterol 172mg
- Sodium 219mg
- Carbohydrate 13g
- Fiber 3g
- Protein 28g
