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The Recipe Instructions |
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Ingredients
1 1/4 cup long-grain white rice, uncooked
2 tbsp dry sherry
2 tbsp defatted chicken broth
2 tbsp reduced-sodium soy sauce
2 tsp sesame oil
2 large cloves garlic, minced
2 drop hot oil
1/2 lb snow peas, stem ends removed
1 red bell pepper, seeded and cut into cubes
1/4 cup green onion, thinly sliced
1 lb medium shrimp, uncooked, peeled, and dev
1/4 cup ; water
2 tsp cornstarch
2 tbsp hoisin sauce*
1/2 tsp fresh lemon juice
Directions
*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
Servings: 5
Diet Garlic Shrimp & Vegetable Stir-Fry Recipe brought to you by Diet Recipes To-Go
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