South Beach Diet Cookbook, Phase 2
Heat the oil in a wok or large nonstick skillet over medium-high heat.
Add the shrimp and stir-fry until they are opaque. Remove the shrimp to a bowl and set aside.
Add the celery, water chestnuts, garlic, and ginger, and stir-fry until the vegetables are crisp-tender.
Return the shrimp to the wok and add the hoisin sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.
Evenly divide the shrimp mixture among the lettuce leaves. Garnish with the peanuts.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 82 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 439.2mg | 15 % | |
Potassium 482.7mg | 13 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.4g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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