TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPER

[JJ Judkins]

TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS

Yield: Makes 4 servings


Ingredients

- 3/4 cup fat-free, reduced-sodium chicken broth, divided
- 2 tsp. cornstarch
- 2 Tbsp. lite Teriyaki sauce
- 1/8 tsp. ground pepper
- 2 Tbsp. canola oil, divided
- 3/4 lb. medium shrimp, shelled and deveined
- 1 Tbsp. grated or minced ginger
- 1 large garlic clove, minced
- 8 large white mushrooms, stemmed and quartered
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup fresh pineapple, in 1-inch cubes
- Cooked brown rice

Directions

Pour 1/4 cup of broth into small bowl. Add cornstarch
and whisk to blend. Add remaining broth, Teriyaki sauce
and ground pepper. Set seasoning sauce aside.

In wok, heat 1 tablespoon of oil over high heat.
Add shrimp and stir-fry until they look pink, 2-3 minutes.
Turn shrimp out into bowl.

Add remaining oil to wok. Stir-fry ginger and garlic until
fragrant, 30 seconds. Add mushrooms and peppers and stir-fry
until mushrooms look moist, 2 minutes. Add pineapple and
return shrimp to wok. Stir seasoning sauce and pour it into
pan. Stir-fry until the sauce thickens and boils, about
2 minutes. The shrimp should be white in the center.
Serve immediately, accompanied by cooked brown rice.

Nutritional Information (Per Serving)
Calories: 200; Protein: 20 g; Sodium: 190 mg; Fat: 9 g;
Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 13 g