Shrimp and Crab Stir-Fry

Shrimp and Crab Stir-Fry

 

Hi Everyone,

Time to dust off the stir-fry pan or Wok!  This recipe is low calories, totally filling, and very simple to make!  Eating your veggies will not only provide you with all the vitamins and minerals that your body needs on a daily basis, it will also help you stay full longer.  Staying satisfied will help curb cravings and lead you into temptation.

Crab and Shrimp Stir-Fry

1  8 Oz. Package Imitation Crab Meat

24 Pre-Cooked Shrimp

2  16 Oz. Bags Frozen Mix Stir-Fry Style Vegetables

2  Tbsp. Reduced Sodium Soy Sauce

2  Cups Water

2  Tbsp. Chicken Bouillon Granules

2  Tbsp. Corn Starch

6  Cups Cooked Brown Rice

Directions:  In a large stir fry pan over medium heat, combine crab, shrimp, and 2 cups of water.  Cook for 5 minutes; then add vegetables, soy sauce, and chicken bouillon granules.  Increase heat, cover and cook about 10 minutes until vegetables are cooked through.

Combine the cornstarch with a 1/4 cup of water in a separate glass, and stir to a water like consistency.  Slowly add this mixture to the stir-fry pan to thicken the base of your stir fry.

Cook rice according to package directions.

Serve over rice and enjoy!

Serves:  6

Total Calories: 231   Carb=35g Prot=19g Fat=1.5g

Ellipse Tip:  Instead of the crab and shrimp, you can also use chicken, lean steak, pork, or tofu in this recipe as well!

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