Tefal Specific Stirfry, 28 cm

Circulon Steel Elite Stainless Steel Covered Stirfry Wok, 30 cm

• The Preference 28 cm induction wok from Tefal will help you to cook all kinds of food to perfection. With a non-stick interior coating and Thermospot technology, you’ll know exactly when the ideal cooking temperature has been reached, making the Preference incredibly practical and easy to use. Plus, it can even be safely used with metal spatulas. The pan base also features a non-deforming stainless steel disc that optimises heat diffusion for improved, even cooking every time

Product Description
Another great TEFAL product, Dispatched within 24 hours with UK warranty… More >>

Tefal Preference Stirfry, 28 cm

Raymond Blanc by Anolon Professional Hard Anodised Non-stick Stirfry Wok, 26 cm

Circulon Infinite Hard Anodised Covered Stirfry Wok, 36 cm

Prestige Professional Non-stick Stirfry Wok, 26 cm

Prestige Advantage Non-stick Stirfry Wok, 26 cm

Product Description
This Prestige’s A La Carte wok lets you create stunning stir-fries with ease. Its nonstick, heavy gauge body distributes the heat evenly, while a detachable probe lets you vary the temperature accordingly. You can take the Prestige wok to the table as it has a heat-resistant base and a high-domed glass lid with stay-cool handles. When it comes to cleaning the A La Carte, it couldn’t be easier, as you can fully immerse the wok in the basin. It is supplied with st… More >>

Prestige A La Carte Electric Non-stick Stirfry Wok

• Suitable for all cooker types excluding induction
• Oven safe up to 350°F/180°C Gas Mark 4.
• Heavy gauge aluminium body for fast, efficient heat distribution
• Dishwasher safe
• Manufacturers warranty

Product Description
NEW, enhanced triple layer non-stick coating. Now suitable for use with all kitchen utensils including metal. Contemporary, stylish, new “soft touch” handles, for ease of grip and comfort…. More >>

Meyer Professional Choice Non-stick Open Stirfry Wok, 26 cm

Shrimp is always a quick and easy dish to prepare as they don’t need to cook very long.  Here are a couple of recipes using shrimp in stir-fry dishes.  Try this Alabama Shrimp Stir-Fry or the Gingered Shrimp Stir-Fry Skillet for a quick and easy entree.  Both recipes are diabetic friendly.

GINGERED SHRIMP STIR-FRY SKILLET

1/2 lb medium to large shrimp, peeled and deveined

2 tsp minced fresh ginger

3 cloves garlic, minced

2 cups fresh sugar snap peas

1 red bell pepper, cut into thin strips

3 tbsp reduced-sodium soy sauce

2 cups cooked brown rice

1 tbsp dark sesame oil

1/4 cup chopped green onion

Coat a large heavy skillet with nonstick cooking spray and heat over medium-high heat.  Add shrimp, ginger, and garlic; stir-fry for a minute or so.  Add the sugar-snap peas and bell pepper; stir-fry 4 minutes or until shrimp are opaque and vegetables are crisp-tender.  Stir in soy sauce.  Continue to stir-fry another minute.  Add rice and stir-fry about 2 minutes or until heated through.  Remove from heat and stir in the sesame oil and green onion.

Yield: 4 servings at 201 Calories, 16 g protein, and 22 g carbs per serving.

ALABAMA SHRIMP STIR-FRY

1 tbsp olive oil

1 med onion, thinly sliced

1/2 cup thinly sliced celery

1 lb uncooked, cleaned medium-size fresh shrimp

6-oz fresh mushrooms, sliced

1/2 tsp minced garlic

1 cup shredded fresh spinach leaves

1/4 lb fresh English peas

1 tsp cornstarch

1/4 cup water

2 tbsp reduced-sodium soy sauce

Coat a wok or large heavy skillet with oil.  Heat at medium high for 2 minutes.  Add sliced onion and celery to wok; stir-fry 3 minutes.  Add the shrimp, sliced mushrooms, and minced garlic; stir-fry 1 minute or until shrimp turn pink.  Add shredded spinach and English peas.  Stir-fry the mixture for 30 seconds.  Combine cornstarch, water, and reduced-sodium soy sauce, stirring until cornstarch dissolves; add to shrimp mixture in wok.  Continue to cook over medium-high heat, stirring just until mixture thickens.

NOTE:  This shrimp stir fry is good served over hot cooked brown rice.

Enjoy!