Stir Fry

  • 1 lb frozen shrimp, peeled, deveined with tails removed, and defrosted
  • 2 cups snow peas, stems removed
  • 1.5 tablespoons toasted sesame oil
  • 1.5 tablespoons ginger, julienned
  • 1 teaspoon garlic, finely chopped
  • ½ cup scallions (about 3 scallions)

For the sauce

  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons Splenda brown sugar blend
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon red chili flakes
  • 2 tablespoons lime juice


  • 1 tablespoon sesame seeds


In a bowl, whisk together all the ingredients listed for the sauce. Set aside. Heat a wok or large skillet on high. Add sesame oil and wait until the sesame oil is hot. Stir fry the fresh garlic and ginger in the wok/skillet for 30 seconds. Add scallions and toss for an additional 30 seconds. Add in the shrimp and stir until the shrimp are heated through. Add the snow peas and toss a few times until they are bright green in color and heated through. Pour in the sauce and stir. Keep stirring to avoid the sauce from turning hard or clumping. Once the sauce is slightly thickened, remove from heat and garnish with sesame seeds.

Makes 4 servings
Serving size: 1/4 of recipe


Calories 213.3
Fat 7.6g
Saturated Fat 1.2g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 2.7g
Cholesterol 221mg
Sodium 603mg
Potassium 353.8mg
Carbohydrate 8.7g
Fiber 1.7g
Sugar 4.9g
Protein 25.5g

Recipe adapted from Curry Trail