Szechwan Shrimp - 16g Carbs, 3g Fiber
From: The Sonoma Diet
Once you smell the ginger and soy sauce that spice up
this shrimp, you'll be eager to dig in! Luckily, this
dish takes only 10 minutes
of cooking time.
PREP: 35 minutes
COOK: 10 minutes
MAKES: 4 servings
1 1/4 lb fresh or frozen medium-size shrimp
4 tsp reduced-sodium soy sauce
4 tsp grated fresh ginger or 1/2 tsp ground ginger
1 Tbsp dry sherry or water
1 Tbsp Oriental chili sauce with garlic
1 tsp cornstarch
1 tsp toasted sesame oil
1/8 tsp kosher salt
Kosher salt
Freshly ground black pepper
1 1/2 tsp reduced-sodium soy sauce
1/2 tsp cornstarch
4 tsp canola oil
3 cloves garlic, minced (1 1/2 tsp minced)
2 cups fresh mushrooms, sliced
1 medium red bell pepper, cut into 1/2-inch pieces
2 cups fresh pea pods, trimmed
6 cups shredded Chinese (Napa) cabbage
1/4 cup dry-roasted peanuts
2 Tbsp sliced green onions (scallions)
1. Thaw shrimp, if frozen. Peel, devein, and rinse shrimp; pat
dry with paper towels. For sauce, in a small bowl combine the 4
teaspoons soy sauce, ginger, dry sherry or water, Oriental chili
sauce, the 1 teaspoon cornstarch, sesame oil, and the 1/8 teaspoon
kosher salt. Set aside.
2. Place shrimp in a medium bowl; sprinkle lightly with additional
kosher salt and black pepper. Stir in the 1 1/2 teaspoons soy sauce
and the 1/2 teaspoon cornstarch; set aside.
3. In a wok or 12-inch skillet heat 2 teaspoons of the oil over
medium-high heat. Add garlic; stir-fry for 30 seconds. Add
mushrooms; stir-fry for 3 minutes. Add bell pepper; stir-fry
for 1 minute. Add pea pods; stir-fry for 2 minutes. Remove
vegetables from wok.
4. Add remaining 2 teaspoons oil to wok or skillet. Add shrimp
mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
Stir sauce; add to wok. Cook and stir until boiling; cook and
stir for 2 minutes more. Add mushroom mixture and Chinese cabbage.
Toss to coat.
5. To serve, sprinkle with peanuts and green onions.
Servings: 4
Nutrition per serving:
328 Calories, 14g Total Fat, 2g Sat Fat, 215mg Cholesterol,
714 mg Sodium, 16g Carbs, 3g Fiber, 35g Protein
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