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Title: Garlic, Shrimp, and Vegetable Stir-Fry
Categories: Seafood Diet Lowfat
Yield: 5 Servings

1 1/4cLong-grain white rice; uncooked
2tbDry sherry
2tbDefatted chicken broth
2tbReduced-sodium soy sauce
2tsSesame oil
2lgCloves garlic; minced
2drHot oil
1/2lbSnow peas; stem ends removed
1 Red bell pepper; seeded and cut into cubes
1/4cGreen onion; thinly sliced
1lbMedium shrimp; uncooked, peeled, and deveined
1/4c;water
2tsCornstarch
2tbHoisin sauce*
1/2tsFresh lemon juice

*Available in Chinese markets or ethnic section of grocery stores.

Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls. (Do not overcook shrimp)

In cup, stir together water and cornstarch. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice.

Per Serving: Calories 303, Fat 3.1 gm (% calories from fat 9), Cholesterol 139.3 mg, Sodium 455 mg, Protein 20.7 mg. Exchanges: Bread 2.5, Protein 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell.Portal.Com (Judi Madate: 20 Jan 1996 01:28:03 Gmt

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