Shrimp & Cabbage Stir Fry with Peanut Sauce

By mikinsue

Nutrition

Per serving: 364 calories; 17 g fat ( 3 g sat , 5 g mono ); 42 mg cholesterol; 23 g carbohydrates; 2 g added sugars; 31 g protein; 7 g fiber; 469 mg sodium; 866 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).

Ingredients

• 1/4 cup smooth natural peanut butter
• 1/3 cup orange juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar or 1 packet splenda
• 4 teaspoons canola oil, divided or spray
• 3 cloves garlic, minced
• 1 pound shrimp
• 1 small head cabbage, thinly sliced or bag cole slaw cabbage
• 2-5 tablespoons water
• 2 medium carrots, grated (omit if using bagged cabbage)
• 1/4 cup chopped unsalted roasted peanuts, (optional)
• 2 tbs fresh ginger finely chopped
• 1/2 jalapeno finely chopped
• 1/4-1/3 cup fresh cilantro
• lime juice to taste
• Can also add mushrooms

Preparation

Step 1

Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and jalapeno and cook, stirring, until fragrant, 30 seconds. Add shrimp and cook, stirring, until browned and pink, 2 min. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (or mushrooms) (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the shrimp and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts, cilantro, and lime juice.