Lemon Shrimp Oriental Stir-Fry - cooking recipe

Ingredients

5 -7 ounces shrimp
1 tablespoon cornstarch
1 teaspoon Splenda sugar substitute
1 tablespoon low sodium soy sauce
1 dash pepper
1/2 cup water
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1 celery rib, cut on the bias
1/4 red pepper, sliced
1/2 cup bok choy, sliced
1/3 cup onion, sliced
1/4 cup bean sprouts

Preparation

Combine cornstarch, splenda, soy sauce, pepper, water, lemon zest, lemon juice in a bowl. Set aside. Coat skillet with non-fat cooking spray. Preheat over med heat. Add celery, bok choy & onion. Cook for 1 minute. Add green pepper and bean sprouts and cook another minute. Stir-fry all veggies until crisp tender. Remove from pan and set aside. Add shrimp to skillet and stir-fry until shrimp turns pink. Add veggies back into pan. Add the sauce and cook until slightly thickened.
If desired, serve over 1/3 c brown rice.
This makes 1 serving.
LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.