GARLIC, SHRIMP, AND VEGETABLE STIR-FRY
Serving Size: 5
1 1/4
cup Long-grain white rice, uncooked
2 Tbsp. Dry sherry
2 Tbsp. Defatted chicken broth
2 Tbsp. Reduced-sodium soy sauce
2 teas. Sesame oil
2 large Cloves garlic -- minced
2 dr Hot oil
1/2 lb Snow peas -- stem ends removed
1 Red bell pepper -- seeded and cut into cubes
1/4 cup Green onion -- thinly sliced
1 lb Medium shrimp -- uncooked, peeled, and deveined
1/4 cup water
2 teas. Cornstarch
2 Tblsp. Hoisin sauce (Available in
Chinese markets or ethnic section of grocery stores.)
1/2 teas. Fresh lemon juice
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,