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)
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