GARLIC~ SHRIMP~ & VEGETABLE STIR-FRY

Ingredients

• -JUDI M. PHELPS
• 1 1/4 cLong-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
• 1Red bell pepper; seeded and
• -cut into cubes
• 1/4 cGreen onion; thinly sliced
• 1 lb Medium shrimp; uncooked,
• -peeled, and deveined
• 1/4 c;water
• 2 ts Cornstarch
• 2 tb Hoisin sauce*
• 1/2 ts Fresh lemon juice

Preparation

*Available in Chinese markets or ethnic section of grocery stores.
Cook rice according to package directions.
In large nonstickskillet, stir together sherry, broth, soy sauce, sesame oil, garlic,and hot oil.
Add snow peas, red pepper, and onion and cook quicklyover medium-high heat, stirring, 2 minutes.
Add shrimp and simmer,stirring 2-3 minutes longer or until shrimp curls.
(Do not overcookshrimp)In cup, stir together water and cornstarch.
Add to pan and cook,stirring, 1 or 2 minutes or until sauce thickens.
Stir in hoisinsauce 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