So many things are smart about this sumptuous stir-fry—lite soy sauce, light zesty dressing, fresh vegetables, brown rice—the chef will be considered a genius.
What You Need
Original recipe yields 4 servings
2 tsp. cornstarch
1 Tbsp. lite soy sauce
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Lite Zesty Italian Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 Tbsp. grated gingerroot
2 cloves garlic, minced
2 cups sliced baby bok choy
1 cup sugar snap peas
4 green onions, diagonally cut into 1/2-inch lengths
1/2 cup cherry tomatoes, halved
2-2/3 cups hot cooked long-grain brown rice
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Let's Make It
Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.
Substitute baby spinach leaves for the bok choy.
Top with additional sliced green onions and toasted sesame seed just before serving.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-2/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.