Ginger Shrimp Stir-Fry - 9.9g Carbs, 1.4g Fiber, 5g Sugar
{Suggestion: Use plain rice vinegar to avoid extra salt and sugar.
Omit the Honey. I would leave the cornstarch out! Take care, Gloria}
From: Flat Belly Diet! Cookbook
Crunchy toasted walnuts offer a wonderful contrast to the plump, juicy shrimp in this dish. Rice wine vinegar is sometimes simply labeled rice vinegar, but seasoned rice wine vinegar has a touch of added salt and sugar, so reduce the honey to 2 teaspoons if using.
Prep: 28 min
Cook: 12 min
Total: 40 min
Serves: 4
2 Tbsp medium-dry sherry (optional)
1 Tbsp reduced sodium soy sauce
1 lb peeled and deveined shrimp, thawed if frozen
1/2 cup walnuts, coarsely chopped
2 Tbsp canola oil
2 Tbsp chopped fresh ginger
1/2 cup reduced-sodium, fat-free chicken broth
3 scallions, whites thinly sliced diagonally, greens diagonally sliced 1" thick
1 Tbsp honey
1 tsp rice wine vinegar
1 1/2 tsp cornstarch, dissolved in 1 Tbsp water
Mix the sherry, if using, and soy sauce in a medium bowl. Add the shrimp and toss to coat. Let stand for 10 minutes. Drain the shrimp, reserving the marinade.
Meanwhile, cook the walnuts in a large heavy skillet over medium heat, tossing often, for about 3 minutes or until lightly toasted. Tip into a plate. Wipe out the skillet.
Turn the heat up to medium-high and cook the oil and ginger in the same skillet, stirring frequently, for 1 minute or until the ginger is fragrant. Add the shrimp and stirfry for 3 to 4 minutes or until opaque. Add the broth, scallions, and reserved marinade and bring to a boil. Boil for 1 minute.
Add the honey and vinegar. Stir in the cornstarch mixture and cook,
stirring constantly, for about 1 minute or until thickened and bubbly. Remove from the heat and stir in the walnuts.
Serves: 4
Nutrition per Serving:
306.8 Calories, 18.5g Fat, 1.8g Saturated Fat, 378.3mg Sodium,
9.9g Carbs, 1.4g Dietary Fiber, 5g Total Sugars, 25.9g Protein
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