6 Servings

Ingredients:
3/4 lb. shrimp, cleaned and peeled
1 tbsp. canola oil
1 tbsp. walnut or stir-fry oil
2 cloves garlic, minced
1 tbsp. ginger root, peeled and chopped
1/2 cup sliced mushrooms
2 stalks celery
1 tbsp. soy sauce
1/4 tsp. dried hot pepper flakes

Directions:
Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir-fry 30 seconds.
Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes, and shrimp.
Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve at once.

Counts per entire recipe:
12.1/ 645.75/ 33.35/ 3.4

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
2.02/ 107.63/ 5.56/ .57