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Steps
1
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
2
Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.
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Canola oil is the best choice for sautéing, stir-frying and baking. Because it is very high in monounsaturated fat, it can help lower cholesterol and triglycerides.
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