Thai Shrimp Stir-Fry

By Totlxtc

Ingredients

• 2 * 2 medium sweet red peppers, cut into thin slices
• 1 * 1 teaspoon canola oil
• 1 * 1 cup fresh snow peas
• 1/2 * 1/2 cup thinly sliced green onions
• 1 * 1 garlic clove, minced
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 2 * 2 tablespoons reduced-fat peanut butter
• 4-1/2 * 4-1/2 teaspoons reduced-sodium soy sauce
• 1 * 1 tablespoon rice vinegar
• 1 * 1 teaspoon sesame oil
• 1 * 1 teaspoon minced fresh gingerroot
• 1/2 * 1/2 teaspoon crushed red pepper flakes
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• * Hot cooked fettuccine

Preparation

Step 1

* 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.


Nutritional Analysis: 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.