Shrimp Stir-Fry

Here's a couple of our favorite P90-x Recipes.
10-16 oz shrimp, peeled
3/4 T low-sodium soy sauce
1 tsp rice vinegar
3/4 c low-sodium chicken broth
3/4 tsp garlic, chopped
3/4 tsp ginger, minced
1 C red onion, sliced in wedges
1 C broccoli florets
1 3/4 c snow peas (I just use frozen peas)
2 C mushrooms, halved
3/4 cup any kind of bell pepper, chopped
3/4 cup canned water chestnuts, drained
2 T sesame seeds
1 oz. cashews


Heat soy sauce, rice vinegar, and 2 T of chicken broth in a saute' pan over medium heat. Add the garlic and ginger and saute' until tender. Add all the vegetables to the pan and continue to saute', stirring and adding more broth as necessary. Add shrimp when the vegetables are halfway cooked and saute' until veggies are tender and the shrimp is cooked through. Top with sesame seeds and cashews.
Serves: 2-4