Recipe: Shrimp and Vegetable Stir Fry (low fat)

SHRIMP AND VEGETABLE STIR FRY

"Supper stir-fry in a hurry - fresh and fabulous!"

2/3 cup water
1/3 cup light soy sauce
3 tablespoons white wine or orange juice
2 tablespoons cornstarch
1 1/2 teaspoons peeled grated fresh ginger
1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
4 cups fresh broccoli florets
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
4 ounces snow peas
1/2 cup drained whole baby corn
1/2 cup sliced water chestnuts
4 scallions, cut diagonally into 2-inch pieces

Blend the water, soy sauce, wine, cornstarch, and ginger together in a small bowl until smooth. Set aside.

Heat oil in a large wok or deep skillet over medium-high heat until hot. Stir-fry garlic until softened, about 2 minutes. Add shrimp and stir-fry until pink, about 3 minutes. Remove shrimp with a slotted spoon and set aside.

Add broccoli to wok and stir-fry until bright green, about 2 minutes. Add bell peppers and snow peas; stir-fry until tender-crisp, about 1 minute more. Return shrimp to wok. Add corn, water chestnuts, and scallions.

Stir sauce mixture to combine and add to wok; stir-fry until sauce thickens and boils, about 1 minute.

Makes 4 servings
Source: Cooking Smart for a Healthy Heart by Reader's Digest