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Asian Shrimp & Tofu Stir Fry

DiabetesEveryDay's picture
A great dish with an Asian flair from Dr. Janet Brill's book "Cholesterol Down", featuring pineapple and ginger. This diabetes-friendly recipe is a winner.
  Canola oil 2 Tablespoon, divided
  Olive oil 1 Tablespoon
  Large shrimp 1 Pound, peeled and cleaned
  Super firm tofu 8 Ounce, drained and cubed
  Garlic 4 Clove (20 gm), minced
  Fresh ginger 2 Tablespoon, minced
  Fresh green beans 12 Ounce, trimmed
  Canned pineapple tidbits 8 Ounce, drained
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Teriyaki sauce 3 Tablespoon
  Green onion 3 , thinly sliced

1. In a large skillet, heat 1 tablespoon of olive oil over medium high heat and sauté the shrimps; cook the shrimps for 5 minutes turning and stirring until the shrimp is opaque. Set aside.
2. In the same skillet, heat the remaining oil and add in the garlic, ginger and tofu; sauté for 5 minutes until the garlic and tofu are brown.
3. Add in the pineapple and sauté until the pineapple begins to caramelize.
4. Stir in the green beans and cook for another 5 minutes.
5. Add in the cooked shrimps back into the skillet along with the chicken broth and teriyaki; stir and cook covered for 5 minutes.

6. Garnish with chopped green onions and serve on the sides of brown rice.

Recipe Summary

Difficulty Level: 
Main Dish
Sweet Sour
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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