Garlic, Shrimp, And Vegetable Stir-Fry

* Exported from MasterCook *

GARLIC, SHRIMP, AND VEGETABLE STIR-FRY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood Low-Cal
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
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
1 Red bell pepper -- seeded and
-cut into cubes
1/4 c Green 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

*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



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