By Dr. Janet Brill

The addition of tofu to this traditional stir-fry shrimp dish allows you to cut back on the amount of shrimp-a shellfish that is high in cholesterol-yet still get the delectable flavor.

Yield:  4 servings (serving size: ¼ of the recipe, 369 grams or ~ 1 ½ cups)

    • 2 tablespoons canola oil
    • 1 pound large shrimp, peeled and cleaned (with tails on)
    • 1 (8 ounce) container super firm cubed tofu, drained
    • 4 garlic cloves, minced
    • 2 tablespoons fresh peeled ginger, minced
    • 12 ounces fresh green beans, trimmed
    • 1 (8 ounce) can pineapple tidbits, in juice, drained
    • 1/3 cup organic chicken broth
    • 3 tablespoons teriyaki sauce
    • 3 green onions, sliced thinly

Heat 1 tablespoon canola oil in a large skillet, over medium high heat. Add shrimp and fry for approximately 5 minutes, stirring frequently and flipping sides, until shrimp has turned opaque in color. Transfer shrimp to a separate plate. Add another tablespoon of canola oil to skillet. Add garlic, ginger and tofu and sauté until garlic and tofu are light brown in color (approximately 5 minutes). Add pineapple and sauté until pineapple takes on a caramelized appearance. Add green beans to skillet and cook an additional 5 minutes, turning frequently. Add back shrimp, then add chicken broth and teriyaki sauce, stir. Cover and cook an additional 5 minutes or so until green beans are crisp. Remove from heat, stir in green onions and serve immediately with a side of brown rice (topped with Take Control Light margarine).

Nutritional Information per Serving (¼ of the recipe, 369 grams):
Calories: 290, Fat: 10 g, Cholesterol: 173 mg, Sodium: 715 mg,
Carbohydrate: 18 g, Dietary Fiber: 4 g, Sugars: 11 g, Protein: 30 g

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