Buffalo Stir Fry
olive oil spray
1/2 cup snap peas trimmed*
1 medium carrot peeled and sliced into 1/4-inch thick rounds
garlic powder to taste
6 oz large peeled raw shrimp (ideally 16-20 count)
1/2 cup grape or cherry tomatoes
3 Tbsps hot wing sauce divided (preferably a natural one)
3/4 cup cooked brown rice (preferably short-grain)
Heat large nonstick stir-fry pan or wok over medium-high heat until hot. Spray pan then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan. Re-spray center of pan and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas & carrots back to center mixing them with shrimp and tomatoes. Spoon 2 tablespoons sauce over and toss. Place rice evenly in bottom of salad bowl or over dinner plate. Mound stir fry on top. Drizzle remaining tablespoon sauce over top. Enjoy immediately.
Makes 1 serving.
541 calories, 43 g protein, 63 g carbohydrates, 11 sugars, 12 g fat, 1 g saturated fat, 259 mg cholesterol, 10 g fiber, 378 mg sodium
*Trim peas from one end by breaking off the tip to pull the string from each pea.
First Run in Men’s Fitness Magazine