Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for an Asian-style stir-fry recipe for dinner? Then check out this delicious shrimp and veggies dish that’s ready in just 20 minutes!
tablespoon canola or soybean oil
pound uncooked peeled deveined medium shrimp, thawed if frozen
cups lightly packed washed spinach leaves
can (14 ounces) baby corn nuggets, drained
cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
teaspoon garlic salt
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.