Chinese Stir Fried Cherry Tomatoes and Carrots with Shrimp - 35g Carbs, 5g Fiber, 8g Sugar
From: Express Lane Diabetic Cooking
Servings: 4
Serving size: 3 ounces shrimp, 1/2 cup vegetables, 1/2 cup rice
2 tsp canola oil
1 tsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
2 Tbsp sliced green onions
3 cups halved cherry tomatoes
1 1/2 cups sliced or shredded carrots
1 Tbsp lite soy sauce
2 tsp rice vinegar
1 lb cooked medium shrimp, peeled and deveined
2 cups cooked brown rice, hot
In a wok over high heat, heat the two oils. Reduce heat to
medium-high. Add ginger, garlic, and green onions and
stir-fry 30 seconds. Add cherry tomatoes and stir-fry
2 minutes. Add carrots and stir-fry 2 minutes.
Add soy sauce and rice vinegar and stir-fry 1 minute.
Add shrimp and stir-fry 1 minute. Serve tomato-shrimp
mixture over brown rice.
Servings: 4
Serving size: 3 ounces shrimp, 1/2 cup vegetables, 1/2 cup rice
Nutrition per Serving:
305 Calories, 6g Fat, 220mg Cholesterol, 437mg Sodium, 28g Protein,
35g Carbs, 5g Dietary Fiber, 8g Sugars
Diabetic Exchanges:
1 1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1/2 Monounsaturated Fat
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