Shrimp Stir-Fry

Serves: 4 (2-cup) Details: Fresh ginger and garlic, plus a vibrant mixture of vegetables and tender shrimp (packed with heart-healthy omega-3s), give this stir-fry big flavor and color. (Phase 1) Ingredients: 4 teaspoons canola oil, divided 2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided 3 garlic cloves, minced 1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp 2 tablespoons minced fresh ginger 8 ounces white mushrooms, quartered 4 scallions, cut into 1" pieces 1 large bell pepper, any color, cut into thin strips 8 ounces snow peas, strings removed 1/4 teapsoon red pepper flakes

Nutritional Information: 280 calories 8 g fat (1 g sat) 13 g carbohydate 38 g protein 2 g dietary fiber 600 mg sodium

Directions: Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.