1-1/4 lbs. Large Shrimp, peeled & deveined (I used 18.7 oz.)
8 oz. Asparagus, cut into 2″ pieces
1 Orange Bell Pepper, chopped into 1″ pieces (5.7 oz)
1 Green Bell Pepper, chopped into 1″ pieces (5.9 oz)
8 oz. Mushrooms, stems cut off and halved
2 Zucchini squashes, halved and sliced (13.4 oz)
1/2 oz. Green onions/Scallions, chopped
5 oz. Sweet Onions, chopped into 1″ pieces
1/2 head of Cabbage slice thinly (13.9 oz)
4 cloves Garlic, smashed and minced
1 tsp. Gourmet Garden Ginger Paste (found in the produce aisle)
3 Tbsp. Soy Sauce
1 Tbsp. Corn Starch
2 packets of Truvia
1/3 c. Water
3 Tbsp. Canola Oil
1/4 – 1/2 tsp. Crushed Red Pepper Flakes, depending on what spice level you like
What to Do:
Combine water, soy sauce, Truvia and corn starch in a bowl and set aside.
Heat 2 Tbsp oil in a large Wok over Medium to Medium-high heat, Add all veggies except cabbage and ginger paste to hot Wok and stir-fry for 4 minutes, add cabbage and 4 Tbsp of soy mixture to veggies in the Wok and stir-fry for another 4 minutes. Remove from the Wok into another dish and cover.
Add last 1 Tbsp of oil to the Wok on stove, add Shrimp, ginger paste, red pepper flakes and remaining soy mixture. Stir fry Shrimp until cooked through, about 3-5 minutes.
Makes 8 servings
Sodium: 455mg Fat: 6.77g Fiber: 3.6g Net Carbs: 8.68g VeggieNet Carbs: 6.8g Protein: 17.3g Calories: 172
Ratios: Carb: 29% Fat: 35% Protein: 36%
My good friend Sandra asked me to remake her non-Atkins friendly recipe of this dish. I added more veggies and I like it a lot, I hope she, as well as all of you, enjoy it too.