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Hoisin Shrimp & Broccoli Recipe

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This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB

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Healthy

Quick

Diabetic Friendly

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Hoisin Shrimp & Broccoli Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Directions

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutritional Facts 3/4 cup shrimp mixture with 1/2 cup rice equals 289 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 524 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Hoisin Shrimp & Broccoli in Healthy Cooking June/July 2009, p66

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Hoisin Shrimp & Broccoli (2)

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Hoisin Shrimp & Broccoli

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Reviewed on Oct. 14, 2011 by nicolev

I made this recipie even though I didn't have all the ingredients. I didn't have hoisin sauce, green onions, fresh gingerroot or garlic cloves. I used ground ginger and garlic powder instead. I looked up the equal amounts on google. Even without those ingredients this dish was fantastic. I do think the sesame oil makes all the difference. This is the best and most authentic stirfry I've ever made. Even my 15 month old liked it.

Reviewed on May. 13, 2009 by bub murray