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Lemon-Herb Seafood

Lemon-Herb Seafood
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, combine the soy sauce, lemon juice, garlic, and sugar and stir until the sugar dissolves. Add the basil and cilantro. Set aside.
  3. Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.
  4. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and 2 tablespoons water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute.
  5. Add the spinach or watercress and sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 216.07Calories From Fat 39%
  • Calcium 90.18mg
  • Carbohydrate 11.83g
  • Cholesterol 168.05mg
  • Fat 9.59g
  • Fiber 1.87g
  • Iron 4.7mg
  • Protein 20.98mg
  • Sat Fat 1.42g
  • Sodium 753.03mg
What does this mean? See Nutrition 101 .

Quick Tip

For a tender, chopstick-friendly dish, remove and discard any tough stems on the spinach or watercress before cooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.