| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables, Grains | Lhj, Seafood, Main dish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Reduced-sodium soy sauce |
| 1/4 | c | Chicken broth;, defatted* |
| 2 | tb | Water |
| 2 | ts | Cornstarch |
| 1 | ts | Packed brown sugar |
| 1 | tb | Vegetable oil |
| 1 | Piece (1 1/2-inches) peeled fresh ginger; cut into 1/4 inch thick slices | |
| 2 | Cloves garlic; halved | |
| 1 | md | Onion; thinly sliced |
| 1 | lb | Medium shrimp; peeled and deveined |
| 1/8 | ts | (to 1/4) red pepper flakes |
| 4 | c | Small broccoli florets; cooked |
| 1 | c | Long-grain rice; cooked |
INSTRUCTIONS
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@cybermill.com> on Feb 4, 1998
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