Garlic, Shrimp, And Vegetable Stir

Ingredients

150 gr long rice
30 ml dry sherry
30 ml defatted chicken broth
30 ml sodium soy sauce
10 ml sesame oil
2 garlic
1 ml oil
190 gr snow peas stem ends removed
1 bell pepper seeded
30 gr green onion thinly
250 gr shrimp
60 ml water
5 gr cornstarch
30 ml hoisin sauce
2 ml 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.

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