Shrimp and broccoli saute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Reduced-sodium soy sauce |
| ¼ | cup | Chicken broth;, defatted* |
| 2 | tablespoons | Water |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Packed brown sugar |
| 1 | tablespoon | Vegetable oil |
| 1 | Piece (1 1/2-inches) peeled fresh ginger; cut into 1/4 inch thick slices | |
| 2 | Cloves garlic; halved | |
| 1 | medium | Onion; thinly sliced |
| 1 | pounds | Medium shrimp; peeled and deveined |
| ⅛ | teaspoon | (to 1/4) red pepper flakes |
| 4 | cups | Small broccoli florets; cooked |
| 1 | cup | Long-grain rice; cooked |
Directions
1. Combine soy, broth, water, cornstarch and brown sugar in bowl.
2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, 5 minutes.
3. Stir in shrimp and pepper, then stir in soy mixture. Cover and simmer, stirring once, until shrimp are opaque, 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice.
*To defat broth: Freeze the both for 30 minutes until fat solidifies on top. Remove fat with slotted spoon.
Per serving: 1167 Calories; 22g Fat (17% calories from fat); 94g Protein; 142g Carbohydrate; 690mg Cholesterol; 1239mg Sodium NOTES : Buying bags of precut broccoli will reduce chopping time for this quick stir-fry.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998