Sautéed Shiitake and Bok Choy with Shrimp

Sautéed Shiitake and Bok Choy with Shrimp

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From: Diabetic Living Magazine

Shrimp, mushrooms, and Asian vegetables are served in a savory sauce for a stir-fry dinner that's ready in less than 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen large shrimp in shells
  • 1 tablespoon toasted sesame oil
  • 1½ cups sliced shiitake mushrooms
  • 2 cloves garlic, minced
  • 4 cups halved, trimmed baby bok choy (about 1 pound)
  • 2 cups fresh snow pea pods
  • 1 tablespoon oyster sauce
  • 2 teaspoons reduced-sodium soy sauce
  • ¼ teaspoon ground black pepper
  • 1 tablespoon sesame seeds, toasted

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
  2. In an extra-large skillet, heat sesame oil over medium-high heat. Add shrimp, mushrooms, and garlic; cook and stir for 4 to 6 minutes or just until shrimp are opaque. Carefully add baby bok choy; cook for 2 minutes more. Add pea pods, oyster sauce, soy sauce, and black pepper to skillet; cook and stir for 1 minute more.
  3. To serve, sprinkle with sesame seeds.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 221 calories; 7 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 27 g protein; 172 mg cholesterol; 2 g sugars; 415 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 3 vegetables, 1 fat

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