Shrimp Stir-Fry

• Yield: 6 Servings
• Exchanges: 2 Lean Meat, 1 Vegetable

Ingredients:

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1/2 cup thinly sliced celery

1 pound medium-size fresh shrimp, peeled and deveined

6 ounces fresh mushrooms, sliced

1/2 teaspoon minced garlic

1 cup shredded fresh spinach

4 ounces frozen peas, thawed

1 teaspoon cornstarch

1/2 cup water

2 tablespoons reduced sodium soy sauce

Procedure:

1. Coat a wok or large heavy skillet with oil. Heat at medium-high for 2 minutes.
2. Add onion and celery to wok; stir fry for 1 minute or until shrimp turns pink. Add spinach and frozen peas; stir fry for 30 seconds.
3. Combine cornstarch, water, and soy sauce, stirring until cornstarch dissolves; add to shrimp mixture in wok. Cook, stirring constantly, over medium-high heat until mixture thickens.
4. Serve over hot cooked brown rice (cooked without salt or fat), if desired.

Each serving provides: