Sweet and Sour Shrimp With Asian Vegetables, Pineapple and Brown Rice

From the Editors of Live Right Live Well

Stir-frying is always a great way to create a fast and healthy meal. Adding edamame to any stir-fry provides cholesterol-free protein and valuable soy protein for heart health. Choose brown rice over white rice for more whole-grain nutrients and fiber. Quick-cooking and instant brown rice is readily available today, so there’s no need to use the longer-cooking versions that take 40 to 50 minutes. Shrimp is extremely low in fat yet high in protein, and frozen precooked shrimp is a convenient time-saver.

Makes 3 servings (1½ cups shrimp/veggie mixture over 1 cup rice per serving)

Ingredients
2¼ cups uncooked quick-cooking brown rice
1¾ - 2 cups fat-free, low-sodium chicken broth
10 ounces frozen cooked, peeled and deveined small shrimp (71 - 90 count size)
1 cup frozen shelled edamame
6 ounces fresh snow peas, strings removed
1¼ cups fresh pineapple chunks
½ cup purchased sweet and sour sauce
2 teaspoons canola oil

Directions
1. Cook rice in chicken broth according to box directions.

2. Thaw frozen shrimp in cold running water; set aside.

3. Heat oil in wok or large skillet over medium-high heat.

4. Add edamame and cook 2 minutes, stirring frequently.

5. Add snow peas and cook, stirring constantly, about 1 minute.

6. Add pineapple, thawed shrimp and sweet and sour sauce. Continue stirring and cooking until all ingredients are heated throughout, about 3 to 5 minutes.

7. Serve over cooked brown rice.

Nutrition information (per serving)
660 calories
38 g protein
103 g carbohydrates
11 g fat (1 g saturated)
184 mg cholesterol
792 mg sodium
195 mg calcium
6.5 mg iron
840 IU vitamin A
73 mg vitamin C
8 g fiber

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	<h1>Sweet and Sour Shrimp With Asian Vegetables, Pineapple and Brown Rice</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2010-05-10/recipe/sweet_sour_shrimp_veg_pineapple_brown_rice/images/large.jpg" width="181" height="212" alt="Sweet and Sour Shrimp With Asian Vegetables, Pineapple and Brown Rice"/>
	Stir-frying is always a great way to create a fast and healthy meal. Adding edamame to any stir-fry provides cholesterol-free protein and valuable soy protein for heart health. Choose brown rice over white rice for more whole-grain nutrients and fiber. Quick-cooking and instant brown rice is readily available today, so there’s no need to use the longer-cooking versions that take 40 to 50 minutes. Shrimp is extremely low in fat yet high in protein, and frozen precooked shrimp is a convenient time-saver.
Makes 3 servings (1½ cups shrimp/veggie mixture over 1 cup rice per serving)
Ingredients 2¼ cups uncooked quick-cooking brown rice 1¾ - 2 cups fat-free, low-sodium chicken broth 10 ounces frozen cooked, peeled and deveined small shrimp (71 - 90 count size) 1 cup frozen shelled edamame 6 ounces fresh snow peas, strings removed 1¼ cups fresh pineapple chunks ½ cup purchased sweet and sour sauce 2 teaspoons canola oil
Directions 1.  Cook rice in chicken broth according to box directions. 
2.  Thaw frozen shrimp in cold running water; set aside.
3.  Heat oil in wok or large skillet over medium-high heat.  
4.  Add edamame and cook 2 minutes, stirring frequently.
5.  Add snow peas and cook, stirring constantly, about 1 minute. 
6.  Add pineapple, thawed shrimp and sweet and sour sauce. Continue stirring and cooking until all ingredients are heated throughout, about 3 to 5 minutes.
7.  Serve over cooked brown rice.
Nutrition information (per serving) 660 calories 38 g protein 103 g carbohydrates 11 g fat (1 g saturated) 184 mg cholesterol 792 mg sodium 195 mg calcium 6.5 mg iron 840 IU vitamin A 73 mg vitamin C 8 g fiber
	
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