One Healthy Stir Fry

So today I wanted to make a delicious low cal dinner. The vegetables in this dish offers a lot of bulk without the calories. Using garlic and ginger to season it adds a tremendous amount of flavor.

Ingredients:

• 8 ounces linguine dry
  
• 2 large portabello mushrooms chopped
• 1 large carrot chopped into matchsticks
  
• ginger 1 tablespoon
• Garlic 2 gloves minced
• 4 tablespoons green onion chopped
  
• 1/2 lemon, juice of
• Safflower oil 1 tablespoon
• 1 1/2 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 shallot coarsely chopped
• 1 tablespoon toasted sesame seeds
• 1 lb shrimp

Directions:

1. Cook pasta according to package directions.
2. Heat safflower oil in a large skillet or wok over medium high heat and add shrimp cook for about 2 minutes and remove from skillet and set aside leaving oil in skillet.
3. Reduce heat to medium and add garlic and shallot to pan and heat till fragrant, deglaze skillet using rice wine vinegar, soy sauce, lemon juice and sesame oil.
4. Combine carrots, mushrooms and ginger and saute until cooked.
   
5. Add in shrimp and serve on cooked pasta and top with green onion and sesame seeds.

Serves 3-4