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Garlic, Shrimp, and Vegetable Stir-Fry
- Course: Main Dish
Main Ingredient:
white rice
Ingredients:
1 1/4 c Long-grain white rice uncooked
2 tb Dry sherry
2 tb Defatted chicken broth
2 tb Reduced sodium soy sauce
2 ts Sesame oil
2 lg Cloves garlic minced
2 dr Hot oil
1/2 lb Snow peas stem ends removed
2 tb Dry sherry
2 tb Defatted chicken broth
2 tb Reduced sodium soy sauce
2 ts Sesame oil
2 lg Cloves garlic minced
2 dr Hot oil
1/2 lb Snow peas stem ends removed
Cooking Instructions:
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: Spitler.
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: Spitler.
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