This diabetic friendly recipe has quickly become a favourite around here and it happens to be what I made for supper tonight.

Ingredients

• 2 teaspoons olive oil
• 1/2 medium red or yellow bell peppers, cut into strips
• 1/2 medium onion, cut into wedges
• 10 snow peas, trimmed and cut diagonally into halves (although I often use 1/2 cup baby peas and don’t cut them)
• 1 clove garlic, minced
• 6 ounces frozen medium cooked shrimp, thawed.
• 2 tablespoons stir-fry sauce (I used Taipan’s Stir-Fry Sauce)

Directions

• Heat oil in large non-stick skillet over medium high heat.  Add bell pepper, onion, and peas; stir-fry for 4 minutes.  Add garlic; stir-fry 1 minute or until vegetables are crisp-tender.
• Add shrimp and stir-fry sauce; stir-fry 1-2 minutes or until heated through.  Serve over rice.

279 calories per serving.