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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A healthy version of an Asian classic. Ingredients:
32 ounces peeled shrimp |
2 tablespoons low sodium soy sauce |
3 teaspoons rice vinegar |
2 cups fat-free chicken broth |
2 teaspoons garlic, minced |
3 cups red onions, diced |
3 cups broccoli florets |
3 cups snow peas, trimmed |
3 1/2 cups mushrooms, halved |
2 cups yellow bell peppers, cubed |
2 cups canned water chestnuts, drained |
Directions:
1. Heat soy sauce, rice vinegar and 2 tbsps of chicken broth in wok on medium heat.
2. Sauté garlic and ginger.
3. Add all vegetables and sauté until vegetables are almost tender adding remaining chicken broth.
4. Add shrimp and cook together until shrimp and vegetables are fully cooked.
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