| 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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