Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Low Cal. Catsup |
2 teaspoons | Low Sodium Soy Sauce |
1 teaspoon | Vinegar |
1 tablespoon | Cornstarch |
¼ teaspoon | Baking Soda |
1 teaspoon | Dry White Wine |
1 \N | Egg Slightly Beaten |
1 pounds | Medium Shrimp Peeled & |
\N \N | Deveined |
2 tablespoons | Vegetable Oil |
⅔ cup | Minced Green Onions |
1 teaspoon | Minced Gingerroot |
2 cloves | Garlic Minced |
½ teaspoon | Crushed Red Pepper |
2 cups | Cooked Regular Rice |
Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda, Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp & Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp Mixture & Serve Immediately Over Rice.
About 306 Cal. Per ⅔ C. Shrimp Mixture & ½ C. Rice.
Fat 9. Chol. 175.