This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

Ingredients

4 serv.

water↗2⁄3 cup
soy sauce↗1⁄3 cup
white wine↗3 tablespoons
cornstarch↗2 tablespoons
powdered ginger or fresh grated ginger↗1⁄2 - 1 teaspoon
sesame oil↗1 teaspoon
large shrimp, peeled and deveined↗1 lb
garlic↗3
minced
broccoli florets, blanched↗4 cups
large red bell pepper, cut into strips↗1
large yellow bell pepper, cut into strips↗1
snow peas↗4 ounces
baby corn, nuggets drained↗1 (15 ounce) can
sliced water chestnuts, drained1 (8 ounce) can
scallions, sliced↗4

Step-by-step instructions

1
In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
2
Set aside.
3
Heat oil in large wok or skillet over medium-high heat.
4
Stir fry garlic until softened, about 2 min.
5
Add shrimp and stir fry until pink, about 4 min.
6
Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
7
Stir fry one minute, mixing well.
8
Stir sauce mixture to combine, pour over veggies.
9
Cook, stirring, over medium-low heat, 5-7 min.
10
,until sauce thickens and veggies are crisp-tender.

Source: food.com

Original recipe ↗

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