1/3 cup reduced-fat Italian salad dressing
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice
In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm. In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice. Yield: 4 servings.
Nutrition FactsOne serving: (1-1/4 cups stir-fry mixture with 3/4 cup rice) Calories: 299 Fat: 4 g Saturated Fat: 1 g Cholesterol: 174 mg Sodium: 487 mg Carbohydrate: 36 g Fiber: 3 g Protein: 27 g Diabetic Exchange: 2 starch, 2 lean meat, 1 vegetable.