| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Chinese |
Low-cal, Low-fat, Seafood |
5 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 1 1/4 |
c |
Long-grain white rice |
|
|
uncooked |
| 2 |
T |
Dry sherry |
| 2 |
T |
Defatted chicken broth |
| 2 |
T |
Reduced-sodium soy sauce |
| 2 |
t |
Sesame oil |
| 2 |
|
Cloves garlic, minced |
| 2 |
|
Hot oil |
| 1/2 |
lb |
Snow peas, stem ends removed |
| 1 |
|
Red bell pepper, seeded and |
|
|
cut into cubes |
| 1/4 |
c |
Green onion, thinly sliced |
| 1 |
lb |
Medium shrimp, uncooked |
|
|
peeled and deveined |
| 1/4 |
c |
water |
| 2 |
t |
Cornstarch |
| 2 |
T |
Hoisin sauce* |
| 1/2 |
t |
Fresh lemon juice |
INSTRUCTIONS
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 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, Surrey Books. Edited by Sue Spitler.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”