Thai Shrimp And Vegetable Stir Fry 5 Ww Pts Recipes

THAI SHRIMP STIR-FRY

Steps:

• 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.

THAI SHRIMP AND VEGETABLE STIR FRY (5 WW PTS) RECIPE

Steps:

• To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator). 1. Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate. 2. Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes. 3. Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently. 4. Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.

SHRIMP WITH VEGETABLES STIR-FRY

Steps:

• In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS

Steps:

• Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
• Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
• Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
• Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.