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Shrimp and Bok Choy Stir-Fry with Ginger and Cilantro

Prep time 22 mins
Cook time 10 mins
Yield 3 servings,(serving size: 1 cup shrimp mixture and 2/3 cup rice)

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 2 teaspoons vegetable oil
  • 2 cups sliced bok choy
  • 1 cup sliced onion
  • 1 cup fresh snow peas, trimmed (about
  • 3 ounces)
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 309
  • fat 4.8 g
  • satfat 0.7 g
  • protein 30.2 g
  • carbohydrate 35.3 g
  • cholesterol 215 mg
  • iron 5.9 mg
  • sodium 957 mg
  • caloriesfromfat 14 %
  • fiber 3.0 g
  • calcium 141 mg

How to Make It

  1. Combine first 5 ingredients in a bowl. Set aside.

  2. Sprinkle shrimp with red pepper; coat with cooking spray.

  3. Heat a large nonstick skillet over medium- high heat. Add shrimp, and cook 4 minutes, stirring constantly. Remove shrimp from pan, and keep warm.

  4. Heat oil in pan. Add bok choy, onion, and snow peas. Cook 3 minutes, stirring constantly. Add shrimp and reserved soy sauce mixture; cook 1 1/2 minutes or until bubbly, stirring constantly. Serve over rice.

Oxmoor House Healthy Eating Collection