The natural juices from sweet peppers and pineapple flavor this shrimp stir-fry without the added calories and fat that come from sauces.

servings per recipe: 4

fat per serving: 3g

calories per serving: 290

Ingredients

• 3 cups cooked brown rice
• 1 vegetable oil spray
• 1 cup assorted diced sweet peppers
• 1 cup mushrooms, sliced
• 1/2 cup snow peas
• 1/2 cup crushed pineapple, drain and reserve juice
• 1 cup bean sprouts
• 1/4 cup chicken broth
• 1/2 tablespoon cornstarch
• 1/2 tablespoon light soy sauce
• 1/4 cup red pepper flakes
• 12 ounces medium shrimp, peeled and deveined

Preparation

• lightly spray a non-stick skillet with cooking spray and heat over medium-high heat
• sauté peppers until crisp-tender, about 2 minutes. Add mushrooms and snow peas and allow to sauté until crisp-tender, about 2 minutes
• combine chicken broth, cornstarch, light soy sauce and pineapple juice (reserved from drained, crushed pineapple), and add to skillet along with bean sprouts
• bring to a boil; add red pepper flakes and shrimp and cook until shrimp is done, about 1 to 2 minutes. Serve over hot, cooked rice