CHINESE STIR-FRIED CHERRY TOMATOES AND CARROTS WITH SHRIMP: Daily Diabetic Recipe

CHINESE STIR-FRIED CHERRY
TOMATOES AND CARROTS WITH SHRIMP

Yield: 4 servings
Serving size: 3 ounces shrimp, 1/2 cup vegetables, 1/2 cup rice
Source: "Express Lane Diabetic Cooking"

INGREDIENTS
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons sliced green onions
- 3 cups halved cherry tomatoes
- 1-1/2 cups sliced or shredded carrots
- 1 tablespoon lite soy sauce
- 2 teaspoons rice vinegar
- 1 pound cooked medium shrimp, peeled and deveined
- 2 cups cooked brown rice, hot

DIRECTIONS
In a wok over high heat, heat the two oils. Reduce heat to
medium-high. Add ginger, garlic, and green onions and stir-fry
30 seconds. Add cherry tomatoes and stir-fry 2 minutes.
Add carrots and stir-fry 2 minutes.

Add soy sauce and rice vinegar and stir-fry 1 minute. Add shrimp
and stir-fry 1 minute. Serve tomato-shrimp mixture over brown rice.

Nutritional Information Per Serving:
Calories: 305, Fat: 6 g, Cholesterol: 220 mg, Sodium: 437 mg,
Carbohydrate: 35 g, Dietary Fiber: 5 g, Sugars: 8 g, Protein: 28 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1/2 Monounsaturated Fat