Lemon Shrimp Oriental Stir Fry

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Low fat, low sodium yummy stir fry. Great for folks on lawl.

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Steps

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Combine cornstarch , splenda , soy sauce , pepper , water , lemon zest , lemon juice in a bowl.

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Set aside.

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Coat skillet with non-fat cooking spray.

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Preheat over med heat.

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Add celery , bok choy & onion.

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Cook for 1 minute.

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Add green pepper and bean sprouts and cook another minute.

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Stir-fry all veggies until crisp tender.

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Remove from pan and set aside.

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Add shrimp to skillet and stir-fry until shrimp turns pink.

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Add veggies back into pan.

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Add the sauce and cook until slightly thickened.

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If desired , serve over 1 / 3 c brown rice.

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This makes 1 serving.

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Lawl count: 1 protein , 2 veg , 1 fruit and with the rice 1 starch.

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Ingredients

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shrimp, cornstarch, splenda sugar substitute, low sodium soy sauce, pepper, water, lemon zest, lemon juice, celery rib, red pepper, bok choy, onion, bean sprouts