This diabetic friendly recipe has quickly become a favourite around here and it happens to be what I made for supper tonight.
Ingredients
- 2 teaspoons olive oil
- 1/2 medium red or yellow bell peppers, cut into strips
- 1/2 medium onion, cut into wedges
- 10 snow peas, trimmed and cut diagonally into halves (although I often use 1/2 cup baby peas and don’t cut them)
- 1 clove garlic, minced
- 6 ounces frozen medium cooked shrimp, thawed.
- 2 tablespoons stir-fry sauce (I used Taipan’s Stir-Fry Sauce)
Directions
- Heat oil in large non-stick skillet over medium high heat. Add bell pepper, onion, and peas; stir-fry for 4 minutes. Add garlic; stir-fry 1 minute or until vegetables are crisp-tender.
- Add shrimp and stir-fry sauce; stir-fry 1-2 minutes or until heated through. Serve over rice.
279 calories per serving.