Reader recipe provided by Justine Cooper, BC, Canada.
“Full of fibrous vegetables, this recipe keeps me feeling full but never fat.”

Ingredients

  • 1 tablespoon canola oil
  • 6 slices of fresh ginger
  • 2 cloves of garlic, finely chopped
  • 4 large carrots, cut into medallions
  • ½ head large chinese cabbage, finely chopped
  • ½ cup low-sodium vegetable broth
  • 20 large shrimp (about 5oz)
  • 6 large sea scallops, halved
  • 4 green onions, chopped
  • 1 cup sugar snap peas, cut up small
  • 1 cup red pepper, chopped
  • cilantro
  • Sea salt to taste groung black pepper, to taste

Instructions

1. Heat oil in a large wok on medium-high heat. Add ginger slices, garlic, carrots, and cabbage. Bring to a boil and let simmer until cabbage and carrots are tender, about 5-7 min.
2. Add shrimp, scallops, and all remaining vegetables. Sauté for 5 minutes. Remove ginger slices and top with cilantro.
3. Serve.

NOTE: Justine regularly turns this recipe into a soup by adding two liters of low-sodium broth. In a large pot, sauté the vegetables first, then add the broth and seafood; lower heat to let simmer, allowing flavors to meld.

Nutrients per serving: Calories: 210, Total Fats: 3.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 175mg, Sodium: 390mg, Total Carbohydrates: 14g, Dietary Fiber: 4g, Sugars: 5g, Protein: 31g, Iron: 3mg