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Anna Williams

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 90.2mg; 216 calories; calories from fat 39%; carbohydrates 11.8g; cholesterol 168.1mg; fat 9.6g; fiber 1.9g; iron 4.7mg; protein 21mg; saturated fat 1.4g; sodium 753mg.