| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dinner, Low fat, Main meal, Mom’s recip |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; Cooked |
| 2 |
c |
Rice; Cooked |
| 1 |
ts |
Knorr Vegetable Stock; powder |
| 1 |
|
Carrot; chopped |
| 1 |
md |
Onion; quartered |
| 7 |
md |
Mushroom; sliced |
| 1/2 |
c |
Water |
| 2 |
tb |
Soy Sauce; Low Sodium |
| 2 |
|
Cloves Garlic; crushed |
INSTRUCTIONS
In wok heat water, veg. powder and garlic. Add chopped carrot
and cook until tender - crispy. Add onions and mushrooms. Cook
about 4 min. Add shrimp and heat through. Add cooked rice and
soy sauce. Heat through and serve.
Recipe By : Linda
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:17:58 +0000
From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>
NOTES : If there seems to be a lot of liquid in the pan after adding the
shrimp them drain most of it off before adding the rice and soy
sauce.
Per Serving
Calories - 489.5
Total Fat - 2.8
5.2%CFF
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