What was up on the menu board last night? Singapore Shrimp Stir-Fry (yes, another Weight Watchers Points Plus Cookbook choice)! Although I haven't really been observing Lent this year, (oops - no judgement, please) when I was meal planning the week I chose two shrimp dishes - last night's soup so that I could bring it as leftovers for lunch with a green salad, and tonight's stir-fry for "fish Friday." Guess those Lenten practices are a little more ingrained in me than I thought, lol.
Singapore Shrimp Stir-Fry (serves 4)
4 oz Chinese wheat noodles or spaghetti
1/4 c reduced sodium soy sauce
2 tbs rice vinegar
2 tbs reduced sodium chicken broth
1/2 tsp Asian (dark) sesame oil
1 large egg
1 large egg white
2 tsp canola oil
2 garlic cloves, minced
1 tbs minced peeled fresh ginger
1 lb medium shrimp, peeled and deveined
6 scallions, cut into 1/2 pieces
1 red bell pepper, cut into thin strips
2 cups lightly packed baby spinach
1. Cook noodles according to package directions, omitting salt if desired.
2. Meanwhile, whisk together soy sauce, vinegar, broth, and sesame oil in a small bowl. Set aside.
3. Whisk together egg and egg white in a small bowl until frothy. Heat 1 tsp of the canola oil in a large nonstick skillet set over medium-high heat until drop of water sizzles in pan. Add egg and egg white and scramble until set but still moist, 2-3 minutes. Transfer eggs to plate and cut into small pieces.
4. Wipe out skillet and heat remaining 1 tsp canola oil over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 1 minute. Stir in shrimp, scallions, and bell pepper; cook, stirring, until shrimp are just opaque in center, about 3 minutes. Add eggs and spinach; cook, stirring, until spinach is wilted, 2 minutes. Add noodles and reserved soy sauce mixture; cook until just heated through, about 1 minute.
|Just after adding the noodles and sauce|
*Healthy extra: Add 1 cup of any of the following vegetables to the stir-fry when you add the shrimp: trimmed snow peas, broccoli florets, sliced mushrooms, 2-inch pieces of asparagus, or thinly sliced carrots.
Per serving (1 cup): 263 calories, 6g total fat, 28g carbs, 6g fiber, 27g protein.
I don't like bell peppers, so I left those out (although they would have added some pretty color to the dish), I substituted egg beaters for the eggs, and I ended up adding a pre-washed bagged broccoli/carrot/snow pea medley that I found in the refrigerated area of my store's produce section as my "healthy extra."
This stir-fry was yummy, and very filling with all those veggies! However, like last night, I feel like the dish could definitely have benefited from some heat. When I make this again (and that will be a definite occurrence) I'll be adding some red pepper flakes, no question.