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Garlic, shrimp, and vegetable stir-fry
Artist: _
Categories: Asian, Chinese, Ethnic, Seafood, Shrimp, Stir-fry
Yield: 5
Rating: 0
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Ingredients:
-JUDI M. PHELPS
1 1/4 cupLong-grain white rice
-uncooked
2 tbspDry sherry
2 tbspDefatted chicken broth
2 tbspReduced-sodium soy sauce
2 tspSesame oil
2 largeCloves garlic, minced
2 dropHot oil
1/2 lbsSnow peas, stem ends removed
1 Red bell pepper, seeded and
-cut into cubes
1/4 cupGreen onion, thinly sliced
1 lbsMedium shrimp, uncooked
-peeled, and deveined
1/4 cupWater
2 tspCornstarch
2 tbspHoisin sauce*
1/2 tspFresh lemon juice
Procedures:
1*available in chinese markets or ethnic section of grocery stores.
2cook rice according to package directions.
3In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil.
4Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes.
5Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls.
6(do not overcook shrimp)
7in cup, stir together water and cornstarch.
8Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens.
9Stir in hoisin sauce and lemon juice.
10Serve shrimp and vegetables over rice.
11per serving: calories 303, fat 3.1 gm (% calories from fat 9), cholesterol 139.3 mg, sodium 455 mg, protein 20.7 mg.
12Exchanges: bread 2.5, protein 1.
 
 
 
 

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