Seafood Stir Fry
Serve with a green salad.

Servings: 6

• 1 pound bow tie or other medium sized pasta, uncooked
• 2 tablespoons white wine vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon grated orange peel
• 1/4 cup fresh orange juice
• 8 ounces medium fresh shrimp, peeled and deveined
• 8 ounces fresh sea scallops
• 1 tablespoon vegetable oil
• 1/2 teaspoon hot red pepper flakes (optional)
• 8 ounces fresh snow peas, cut in half
• 2 carrots, cut julienne
• 1 red bell pepper, ribs and seeds removed, cut julienne
• 2 teaspoons cornstarch
• 1 tablespoon water

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.

Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly and serve.

Per Serving : 421 Calories; 5g Fat (9.9% calories from fat); 1g Saturated Fat; 26g Protein; 68g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 333mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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