Fiery Shrimp with Bok Choy and Rice - 6 points

Fiery Shrimp with Bok Choy and Rice - 6 points

Source: WW Jan/Feb 2012
Prep: 15 min   Stir-Fry/Cook: 30 min  Serves: 4

3 tsp Canola Oil
1 lb medium shrimp, peeled and deveined
1c matchstick-cut carrots
2 baby bok choy, quartered lengthwise
6 scallions, cut into 1 & 1/2 inch lengths
2 Tbsp grated peeled fresh ginger
2 Large garlic cloves, minced
1/2 C jasmine rice (uncooked)
1&1/2 Tbsp reduced sodium soy sauce
1/4-1/2 tsp red pepper flakes

Heat 1&1/2 teaspoons oil in large nonstick skillet over medium-high heat.  Add shrimp and stir fry until just opaque in center, 3 minutes.  Transfer to medium bowl.

Add remaining oil, carrots, bok choy, scallions, ginger, and garlic.  Stir-fry until fragrant, 2 minutes.  Add rice, tossting to coat.  Stir in broth, soy sauce and pepper flakes; bring to boil.  Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Per serving (about 1&1/2 cups): 231 Calories, 5G total fat, 1G sat fat, 0G trans fat, 168MG Chol, 613MG Sodium, 18G Carbs, 5G sugar, 3G fiber, 22G Protein, 83MG Calcium, points 6.