Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.

  • In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.

  • Serve shrimp mixture over rice.

Nutrition Facts

1 1/2 cups shrimp mixture and 1/3 cup rice
323 calories; protein 25.5g; carbohydrates 32.5g; dietary fiber 4.9g; sugars 7.3g; fat 10.5g; saturated fat 1.4g; cholesterol 158.8mg; vitamin a iu 6020.8IU; vitamin c 56.7mg; folate 56mcg; calcium 127.7mg; iron 3mg; magnesium 89.3mg; potassium 681.2mg; sodium 498.8mg.

3 vegetable, 2 lean protein, 1 fat, 1 starch