Garlic~ shrimp~ & vegetable stir-fry

5 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
1¼ cup Long-grain white rice; uncooked
2 tablespoons Dry sherry
2 tablespoons Defatted chicken broth
2 tablespoons Reduced-sodium soy sauce
2 teaspoons Sesame oil
2 larges Cloves garlic; minced
2 drops Hot oil
½ pounds Snow peas; stem ends removed
1 Red bell pepper; seeded and cut into cubes
¼ cup Green onion; thinly sliced
1 pounds Medium shrimp; uncooked, peeled, and deveined
¼ cup ;water
2 teaspoons Cornstarch
2 tablespoons Hoisin sauce*
½ teaspoon Fresh lemon juice

Directions

*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 3⅒ gm (% calories from fat 9), Cholesterol 139.3 mg, Sodium 455 mg, Protein 20.7 mg. Exchanges: Bread 2½, Protein 1½. Source: 1,001 Low-Fat Recipes, Surrey Books.

Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

Related recipes