Shellfish are an excellent source of lean protein and taste great in stir-fries. Shrimp, in particular, partner well with citrus, ginger, sesame and soy sauce.
- 30 min.
- For sauce, in a medium bowl, combine cornstarch and chicken broth. Stir in soy sauce, ginger, 1 tablespoon sesame oil, orange zest and orange juice. Set aside.
- In a large skillet, heat canola oil and 1 tablespoon sesame oil over medium-high heat. Add shrimp and garlic; cook and stir until shrimp turn opaque. Remove from skillet. Add broccoli, bell pepper, snap peas and green onions to skillet. Cook and stir until vegetables are crisp-tender. Remove from skillet.
- Add sauce to skillet. Cook and stir until thickened and bubbly. Add shrimp and vegetables to skillet; heat through.
- Serve over brown rice. If desired, garnish with additional orange zest.
Nutrition facts per serving: 256 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 147 mg cholesterol, 284 mg sodium, 26 g carbohydrates, 3 g fiber, 3 g sugar, 19 g protein. Daily Values: 3% vitamin A, 52% vitamin C, 5% calcium, 17% iron.