Stir fried shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic | |
| 1 | tablespoon | Plus 1 teaspoon soy sauce |
| 1 | teaspoon | Oriental sesame oil (toasted) |
| ¼ | teaspoon | Dried red pepper flakes |
| 12 | ounces | Deveined shelled medium shrimp |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Peanut oil |
| 2 | Scallions, sliced | |
| 2 | smalls | Strips lemon zest |
| 1 | tablespoon | Chopped fresh ginger |
| 8 | ounces | Thin green beans, cut into 1-inch lengths |
| 4 | ounces | Fresh shiitake mushrooms, stems removed, sliced |
| ½ | cup | Slivered red bell pepper |
Directions
MM BY H. PEAGRAM
1. Crush 1 clove garlic through press and combine with 1 teaspoon soy sauce, ½ teaspoon sesame oil, pepper flakes, and shrimp in mixing bowl. Let stand 15 minutes.
2. Mix remaining 1 Tablespoon soy sauce, ½ teaspoon sesame oil, the lemon juice, sugar, and cornstarch in small bowl.
3. Heat wok or large, heavy skillet over high heat. Add peanut oil.
Lightly crush remaining garlic and peel; add to oil with scallions, zest, and ginger. Stir fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
4. Add shrimp with marinade; stir-fry just until shrimp turn pink.
Add lemon juice to mixture and cook, stirring constantly, 20 seconds.
Nutrition Information per Serving: 162 calories 18 g protein 10 g carbohydrates 6 g fat (31% of calories) 466 mg sodium Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988
This recipe gets 30% or less of its calories from fat. This is a not a low sodium recipe.
Submitted By HELEN PEAGRAM On 08-29-95