I’m pretty hungry right about now. That made me want to make a dish that was equally healthy with low carbs, fat and calories and filling. Noodles are probably not the best ingredient to use while on a diet. So I decided to replace noodles with shredded cabbage. Here is what I came up with as a weight loss conscious version.
|6 med shrimp peeled (41-50)||1 green onion large sliced thin|
|½ head of thinly sliced cabbage||¼ red bell pepper small dice|
|1 celery stalk finely slice diagonally||1 tsp olive oil|
|½ small onion finely sliced||½ carrot cut into 1 ½ inch strips|
|½ tsp oriental sesame seed oil||¼ cup no sodium chicken broth|
|1 tbsp minced ginger||1 tsp low sodium soy sauce|
|4 garlic cloves minced||10 snap/snow peas|
|1 jalapeno peppers|
Peel, then dry shrimp with paper towels and set aside. Begin to prep the veggies by grating the ginger and garlic into separate small bowls. Julienne carrots and celery, finely dice the red peppers and jalapenos. Thinly slice onions and cabbage. Clean snap peas and slice the green onions. Clean the snap peas, by rinsing and removing the vein.
Bring a WOK or large skillet up to medium high heat. Stir fry in one tsp of olive oil the onions, carrots, celery and snap peas about 2 minutes. Move the veggies to the side of the WOK and add 1 tsp of olive oil and then the cabbage. Toss everything together with the addition of an 1/8 cup of chicken stock. Continue cooking for a minute, until slightly tender. Remove from heat and set aside.
Wipe clean the WOK or skillet and bring back up to high heat. Add the last teaspoon of olive oil. After 30 seconds (when oil starts to shimmer) throw in the shrimp. Let cook for about 2 minutes on first side to develop caramelization. Flip each shrimp and add the ginger, garlic and cook for 30 seconds. Quickly stir in the remaining stock and soy sauce. Return the vegetables you previously set aside. Finally, stir in the red peppers and jalapenos. Cook for about 3 more minutes to heat through.
Garnish with green onions
Not a bad dinner.
Calories: 418 Fat: 17 Sodium: 469mg Potassium: 846mg Carbs: 22.5g Inflammatory: 1258