Instant Shrimp Stir-Fry

YIELD: 1 serving, with 9 grams of carbohydrates and 3 grams of fiber, for a total of 6 grams of usable carbs and 21 grams of protein.

INGREDIENTS:

• 1/4 cup peanut oil
• 15 medium-size, frozen, cooked, peeled shrimp
• 1 cup frozen “stir-fry blend” vegetables
• 1 1/2 tablespoons Stir-Fry Sauce

STIR-FRY SAUCE:

• 1/2 cup soy sauce
• 1/2 cup dry sherry
• 2 cloves garlic, crushed
• 2 tablespoons grated fresh ginger
• 2 teaspoons Splenda

INSTRUCTIONS:

1. Sauce: Combine the ingredients in a container with a tight-fitting lid, and refrigerate until
   you’re ready to use.
2. Heat the oil in a skillet or wok over high heat. Put the shrimp and vegetables, both still frozen, in the skillet. Stir-fry for 3 to 5 minutes, or until the shrimp are hot through and the vegetables are tender-crisp.
3. Stir in the stir-fry sauce, and serve. If you want to make 2 servings, double everything but the oil.