Shrimp With Bok Choy and Rice (Ww) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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6 points plus/serving Recipe source: Weight Watchers Magazine (Feb 2012) Ingredients:
3 teaspoons canola oil |
1 lb shrimp, peeled and deveined |
1 cup carrot, cut into matchsticks |
2 baby bok choy, quartered lengthwise |
6 scallions, cut into 1 1/2 inch lengths |
2 tablespoons ginger, grated |
2 garlic cloves, minced |
1/2 cup rice |
1 1/2 cups chicken broth |
1 tablespoon soy sauce |
1/4 teaspoon red pepper flakes |
Directions:
1. In a large skillet heat 1 1/2 teaspoons of the oil over medium high heat. Stir in shrimp and stir fry for 2-5 minutes or until opaque in the center. Transfer shrimp to a bowl.
2. Add remaining oil to the skillet and the next 5 ingredients (carrots - garlic) and stir fry 2-5 minutes.
3. Stir in rice, toss.
4. Stir in the remainder of the ingredients and bring to a boil. Reduce heat and simmer covered for 20-25 minutes or until liquid is absorbed and rice is tender.
5. Stir in shrimp and cook stirring another 2-5 minutes or until mixture is heated through.
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