Recipe: Shrimp Stir-Fry with Toasted Pecans

SHRIMP STIR-FRY WITH TOASTED PECANS

4 cups broccoli florets
2/3 cup canned fat-free chicken broth
1 Tbsp. cornstarch
1 tsp. ground ginger
1 Tbsp. minced garlic
1 large red or green bell pepper, seeded and chopped
1 lb. medium shrimp, peeled
1 (6 oz.) package frozen snow pea pods, thawed
1 Tbsp. chopped pecans, toasted
1/3 sliced green onions (scallions)
steamed brown or white rice (for serving)

In a microwave safe dish, cook broccoli, covered with 1/2 cup water for 6 to 8 minutes or until tender-crisp. Drain and set aside.

In a small bowl, combine broth, cornstarch and ginger until mixed. Set aside.

In a large skillet coated with non-stick cooking spray, saut garlic and red pepper for a few minutes.

Add shrimp and broth mixture and continue stirring and cooking until shrimp are done and sauce thickens.

Add broccoli, pea pods, pecans and green onions. Cook 1 minute longer or until well heated.

Serve immediately with steamed brown or white rice.

Makes 4 servings, each containing 198 calories and 3 grams of fat
Source: the American Institute for Cancer Research