Recipe - Garlic Shrimp And Vegetable Stir-Fry

JUDI M. PHELPS
1 One fourth cup Longgrain white rice;
uncooked
2 tablespoon Dry sherry
2 tablespoon Defatted chicken broth
2 tablespoon Reducedsodium soy sauce
2 teaspoon Sesame oil
2 lg Cloves garlic; minced
2 dr Hot oil
One half pound Snow peas; stem ends removed
1 Red bell pepper; seeded and
cut into cubes
One fourth cup Green onion; thinly cut or sliced up
1 pound Medium shrimp; uncooked,
peeled, and deveined
One fourth cup ;water
2 teaspoon Cornstarch
2 tablespoon Hoisin sauce*
One half teaspoon Fresh lemon juice

*Available in Chinese markets or ethnic section of grocery stores.

Cook rice according to package directions. In large nonstick skillet, stir
together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add
snow peas, red pepper, and onion and cook quickly over mediumhigh heat,
stirring, 2 minutes. Add shrimp and simmer, stirring 23 minutes longer or
until shrimp curls. (Do not overcook shrimp)

In cup, stir together water and cornstarch. Add to pan and cook, stirring,
1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon
juice. Serve shrimp and vegetables over rice.

Per Serving: Calories 303, Fat 3.1 gm (% calories from fat 9), Cholesterol
139.3 mg, Sodium 455 mg, Protein 20.7 mg. Exchanges: Bread 2.5, Protein
1.5. Source: 1,001 LowFat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini