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Hot 'n' Sour Shrimp Recipe

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Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"

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Hot 'n' Sour Shrimp Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
1 large sweet red pepper, julienned
3/4 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 small cucumber, seeded and sliced
Hot cooked spaghetti, optional

Directions

In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 159 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 657 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Hot 'n' Sour Shrimp in Country Woman March/April 2005, p41

Light-Bodied White Wine

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

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