Recipe: Asian Stir Fry

Asian Stir Fry

3/4 lb salad shrimp, thawed
3 large garlic cloves, minced
3/4 cup onion, sliced
1/4 tsp salt
1/4 tsp cayenne pepper
1 Tb canola oil
1 1/2 cups snow peas
1 1/2 cups red pepper, chopped
1 1/2 cups carrots, chopped
1 1/2 cups brocolli, chopped
2 Tbsp vegetable broth
1 Tbsp lemon juice

Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well. Heat oil in a wok on high. Saut shrimp stirring frequently, about 5 minutes. Place saut ed shrimp back into the bowl leaving the liquids in the wok. Combine the onions and garlic in the wok and saut , about 3 minutes. Add peas, vegetables and broth to the wok. Reduce heat to medium and cook until vegetables are crisp-tender, about 4 minutes. Return shrimp to wok, add lemon juice and cook for 1 more minute. Servings 6, Fat 2.5g, Calories 153Optional: Serve over a bed of rice and add a dash of soy sauce.