THAI SHRIMP STIR FRY
INGREDIENTS
5 oz shrimp, tail on, peeled and
deveined (21-25 count)
1 tbsp snow peas
1 tbsp shredded carrots
1 tbsp julienne yellow onion
1 tsp diced green onion
1 tsp creamy natural peanut butter
½ tsp sesame oil
1 garlic, minced
1 tbsp cilantro
1 tsp sugar free coconut syrup
½ tsp black pepper
¼ tsp asian hot sauce
1 dash crushed red pepper
1 tbsp skim milk
1 tbsp vegetable stock
1 tsp crumbled cashews
Zero fat cooking spray
DIRECTIONS
Spray sauté pan with zero fat cooking spray. Add sesame oil, shrimp and garlic. Add carrots and onions and
cook till translucent. Add pepper, coconut syrup, hot sauce, and peanut butter and stir well. Add skim milk, cilantro,
stock and snow peas. Cook until snow peas wilt slightly. Remove from pan and top with cashews and green onions.
FRIED BROWN RICE
INGREDIENTS
Zero fat cooking spray
1 cup vegetable stock
½ cup brown rice
1 egg
1 tsp peas
1 tsp black pepper
1 tsp diced red bell pepper
1 tsp diced yellow onion
1 tsp minced garlic
DIRECTIONS
Cook rice and vegetable stock together for 12-15 minutes untill rice has absorbed the liquid and is cooked. Hold rice on side. Spray cooking spray in sauté pan. Add garlic, onion, bell pepper and cook until translucent. Add peas and pepper. In sauté pan, spray cooking spray and combine both the rice and seasoning veggies. Crack the egg in pan and take a fork to mix and cook throughout.
ASIAN SLAW
INGREDIENTS
1 cup shredded bokchoy
1 tsp minced garlic
½ tsp minced ginger
1 tbsp fat-free plain yogurt
½ lemon squeeze
¼ tsp black pepper
¼ tsp sugar-free coconut syrup
DIRECTIONS
Carefully julienne slice 1 cup of bokchoy very thin, about an 1/8 inch thick. Combine with all other
ingredients until mixed well, then serve.