I decided to do the shrimp stir-fry again to use up the end of the week veggies in the fridge. I have a new favorite vegetable – red cabbage! I had only ever had it in the mixed salad bag before, but I love that it keeps its crunchy texture while cooking. And 3 ounces has 2 grams of fiber!
I pan fried frozen shrimp in the pan just until they get slightly pink, then throw all the other ingedients on top, sprinkle with sauce and put a lid on it. 4 minutes later, you are done. The veggies are still crisp and the shrimp have finished cooking.
- 4 ounce shrimp
- 3 ounce carrot
- 3 ounce broccoli
- 1.5 ounce red bell pepper
- 3 ounce zucchini
- 3 ounce bean sprous
- 3 ounce red cabbage
- 2 tablespoons Wonnie’s Korean BBQ sauce
This leave me with about 750 for Friday night (I see Bud Light Lime in my future!)
