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Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli
What a tasty
way to celebrate fall using vegetables of the season.
tablespoon peanut oil
tablespoon freshly grated ginger
thinly sliced Chinese cabbage (bok choy)
thinly sliced carrots
broccoli florets, cut into small pieces
shrimp, peeled and de-veined
ground black pepper
tablespoons low sodium soy sauce
tablespoon low sodium chicken broth
peeled and cut into 1-inch cubes
vegetable broth or fat-free, reduced sodium chicken broth
non-fat sour cream
Heat the peanut oil over medium heat
in a skillet or wok large enough to accommodate all the ingredients.
Add the garlic and ginger and stir
quickly for 30 seconds.
Turn the heat to high. Add the cabbage,
then the carrots, then the broccoli and finally the shrimp, stirring quickly
after each addition.
Season with pepper.
Add the soy sauce and chicken stock
and cook until the shrimp are fully cooked and opaque, about two minutes.
Makes 4 servings. Serving size: about 1 cup.
Fat: 6 grams (1 gram saturated fat)
Carbohydrate: 7 grams
Protein: 25 grams
Fiber: 2 grams
Sodium: 596 milligrams
American Institute for Cancer Research