Lemon Shrimp Oriental Stir-Fry

• 5 -7 ounces shrimp
• 1 tablespoon cornstarch
• 1 teaspoon Splenda sugar substitute
• 1 tablespoon low sodium soy sauce
• 1 dash pepper
• 1/2 cup water
• 1/2 teaspoon lemon zest
• 1 1/2 tablespoons lemon juice
• 1 celery rib, cut on the bias
• 1/4 red pepper, sliced
• 1/2 cup bok choy, sliced
• 1/3 cup onion, sliced
• 1/4 cup bean sprouts

1. Combine cornstarch, splenda, soy sauce, pepper, water, lemon zest, lemon juice in a bowl. Set aside. Coat skillet with non-fat cooking spray. Preheat over med heat. Add celery, bok choy & onion. Cook for 1 minute. Add green pepper and bean sprouts and cook another minute. Stir-fry all veggies until crisp tender. Remove from pan and set aside. Add shrimp to skillet and stir-fry until shrimp turns pink. Add veggies back into pan. Add the sauce and cook until slightly thickened.
2. If desired, serve over 1/3 c brown rice.
3. This makes 1 serving.
4. LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.

shrimp, cornstarch, splenda sugar substitute, soy sauce, pepper, water, lemon zest, lemon juice, celery, red pepper, bok choy, onion, bean sprouts

Taken from www.food.com/recipe/lemon-shrimp-oriental-stir-fry-209446 (may not work)