Here is a very healthy Asian inspired dish with plenty of veggies that I eat often.  For volume eaters, this definitely satisfies. Enjoy and let me know what you think of the recipe.

Shrimp Stir Fry
Makes 4 servings

Main Dish

1     pound large shrimp
2     large green bell peppers
1     large bell pepper
1     medium red onion
1     cup of celery
2     cloves garlic
1     tablespoon of fresh ginger
1     cup of chicken stock
1     tablespoon of brown sugar
1     tsp of chili paste
1     tablespoon of low sodium soy sauce
1     tablespoon cornstarch
1     tsp of sesame oil
4     cups of  cooked sushi rice
1     tablespoon canola oil

   1. Peel the shrimp and devein. Set aside.

   2. Chop the vegetables and mince the garlic and ginger. Set aside.

   3. Make the sauce for the stir fry. Combine the chicken stock, soy sauce, brown sugar, chili paste and sesame oil. Stir in the cornstarch.

   4. Heat a large skillet or wok on medium high heat. Add a teaspoon of the oil. Add the garlic and ginger. Quickly stir fry the mix for about 10 seconds to flavor the oil and then add the shrimp. Cook for 1-2 minutes. Take shrimp out of the pan and set aside.

   5. Heat the remaining two teaspoons of oil and add the vegetables and stir fry for 1-2 minutes. (Do not overcook!) Add the shrimp back to the pan and combine.

   6. Add the stir fry sauce to the pan and bring to a boil to thicken the sauce.

   7. Serve the stir fry with 1 cup of rice per person.

Calories:386 Total Fat 5.8 grams Saturated fat 0.8 Cholesterol 162mg, Sodium 527mg, Total Carb 56.3gram Dietary fiber 4.4, Sugars 9.6 Protein 27.1

Chef tips: For more fiber content, substitute the sushi rice for brown rice or another healthy grain.
This dish can be made with other proteins, but be aware the fat and calorie count is based upon shellfish (shrimp.) and will change the numbers slightly.
Don't care for the veggies in this recipe? Then use whatever you have on hand and use what you like.