Peking Shrimp Recipe
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup corn syrup
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sherry or chicken broth
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 small green pepper, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 medium tomato, cut into wedges
- Hot cooked rice, optional
- 1. In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
- 2. In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
- 3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired. Yield: 4 servings.
3/4 cup (calculated without rice) equals 237 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 532 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.