Homemade Chinese food can be so healthy if you cut back on the cooking oil.
This dish is light and lovely, perfect to serve on top of some tender udon noodles or fluffy brown rice. I also recommend serving it on a bed of sautéed or grilled green onions.
- 1 lb shrimp, peeled and deveined
- 1/2 pound sugar snap peas, trimmed
- 1/2 pound of asparagus, cut into 1/2 inch pieces
- 2 cloves of garlic, minced
- 2 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt
- 2 cups fat-free, low sodium chicken broth
- 3 lemons, zested and juiced
- 2 tablespoons cornstarch
- 1 tablespoons canola oil
- In a large bowl, mix the shrimp, sugar snap peas, asparagus, garlic, lemon zest, pepper and salt.
- In a medium bowl, whisk the chicken broth and lemon juice into cornstarch, until mixture is smooth.
- In a wok or large, heavy bottomed skillet, heat the canola oil over high heat. Cook the shrimp mixture, stirring continuously for 4 to 5 minutes until shrimp begin to turn pink and vegetables start to turn a darker shade of green.
- Reduce the heat to medium and stir in chicken broth mixture. Continue cooking until the mixture thickens and the shrimp is no longer opaque in the center, about 4 additional minutes. Serve immediately.
Nutritional Stats Per Serving (1 1/2 cups): 205 calories, 26 g protein, 17 g carbohydrates, 5 g fat (0 g saturated), 173 mg cholesterol, 5 g fiber, 356 mg sodium.
Weight Watchers® Points Plus: 5