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Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli

What a tasty way to celebrate fall using vegetables of the season.

 

Ingredients

1 tablespoon peanut oil

1 teaspoon chopped garlic

1 tablespoon freshly grated ginger

1 cup thinly sliced Chinese cabbage (bok choy)

1 cup thinly sliced carrots

1 cup broccoli florets, cut into small pieces

1 pound shrimp, peeled and de-veined

Freshly ground black pepper

3 tablespoons low sodium soy sauce

1 tablespoon low sodium chicken broth

1 potato, peeled and cut into 1-inch cubes

4 cups vegetable broth or fat-free, reduced sodium chicken broth

¼ cup non-fat sour cream

2 green onions, chopped

 

Directions

Heat the peanut oil over medium heat in a skillet or wok large enough to accommodate all the ingredients.

Add the garlic and ginger and stir quickly for 30 seconds.

Turn the heat to high. Add the cabbage, then the carrots, then the broccoli and finally the shrimp, stirring quickly after each addition.

Season with pepper.

Add the soy sauce and chicken stock and cook until the shrimp are fully cooked and opaque, about two minutes.

 

Makes 4 servings. Serving size: about 1 cup.

 

Calories:           182

Fat:                  6 grams (1 gram saturated fat)

Carbohydrate:   7 grams

Protein: 25 grams

Fiber:                2 grams

Sodium:            596 milligrams

Source:
American Institute for Cancer Research

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