Shrimp stir fry

Approx. 160 Calories per serving. Recipe makes 2 servings

I was cold all day today and since I couldn't seem to get warm on the outside, I thought something spicy might warm me from the inside. This quick dish had a nice spice level and I did feel toasty warm inside - but I was still cold on the outside! You could easily substitute your favorite stir fry sauce for the Thai green curry paste.

Ingredients

• 3 oz medium shrimp, precooked (60 count per pound)
• 4 cups bok choy
• 1/2 medium onion (approx. 2/3 cup)
• 1/2 cup yellow bell pepper
• 1 cup snow peas
• 2 Tbs Thai green curry paste
• 2 tsp olive oil
• 1/4 cup water

Directions

• Wash and chop vegetables, separating the bok choy stems from leaves.
• Heat oil in a frying pan.
• Add onions and bok choy stems. Cook until the onions start to get tender.
• Add bell pepper and cook 1-2 more minutes.
• Add curry paste and water. Dissolve curry paste and coat all vegetables.
• Add snow peans and bok choy leaves.
• Cook until bok choy leaves wilt and most of the water evaporates.
• Add shrimp and heat until warm. (I used pre-cooked. If using raw shrimp, add at same time as snow peas.)