Taste of Home August 2007
- 2 medium sweet red peppers, cut into thin slices
- 1 teaspoon canola oil
- 1 cup fresh snow peas
- 1/2 cup thinly sliced green onions
- 1 garlic clove, minced
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-fat peanut butter
- 4-1/2 teaspoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked medium shrimp, peeled and deveined
- Hot cooked fettuccine or rice
In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Yield: 4 servings.
Notes & Tips:
I used frozen peas instead of snow peas, since I can't seem to find snow peas anywhere around Kansas. Also, you can use chunky peanut butter if you'd like a more peanutty flavor.
One serving (1 cup stir-fry mixture, calculated without pasta) equals 206 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 565 mg sodium, 12 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1 fat, 1/2 starch.