Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Sassy Shrimp Stir-Fry

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists

4 ServingsPrep/Total Time: 30 min.

Ingredients

2 tablespoons cornstarch
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange peel
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrot
2-1/2 cups chopped Chinese or napa cabbage
2 cups fresh peas pods
1/4 cup thinly sliced green onions
Hot cooked rice, optional

Directions

In a bowl, combine cornstarch and broth until smooth. Stir in the soy
sauce, vinegar, honey, sesame oil and orange peel; set aside.
In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp
for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry
1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture

2 of 2

Sassy Shrimp Stir-Fry (continued)

Directions (continued)

and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or
until thickened. Add the cabbage, peas, onions and shrimp mixture;
heat through. Serve over rice if desired. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups stir-fry mixture (calculated without rice) equals 219 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.