Spicy Shrimp And Broccoli Stir-Fry Recipe - Cooking Index
1 oz | 28g | Cellophane noodles |
1 teaspoon | 5ml | Canola oil |
1/2 lb | 227g / 8oz | Large shrimp - peeled, deveined |
2 | Scallions, white and 3" of green - chopped | |
1/2 tablespoon | 7.5ml | Grated fresh ginger |
1 teaspoon | 5ml | Minced fresh garlic |
1/4 cup | 59ml | Water |
1 tablespoon | 15ml | Hoisin sauce |
2 tablespoons | 30ml | Chinese cooking wine |
3 tablespoons | 45ml | Low-sodium soy sauce |
1 teaspoon | 5ml | Chili puree with garlic sauce |
1/2 lb | 227g / 8oz | Broccoli - stems peeled |
And chopped, florets cut bite size |
Place the cellophane noodles in a bowl and cover with hot water for 20 minutes; drain. Using kitchen shears, cut into 2 inch pieces.
Place the oil in a wok or nonstick skillet. Heat until hot but not smoking. Saute the shrimp for 1 minute on each side. Remove to a plate.
Add the scallion, ginger, and garlic; saute for 1 minute. Combine the water, hoisin sauce, wine, soy sauce, and chili puree. Pour into wok and add the broccoli. Stir-fry until crisp cooked, about 1 to 2 minutes. Return the shrimp and cook until the shrimp are cooked through, another 2 to 3 minutes.
Stir in the noodles and raise heat. Stir until the sauce is incorporated into the noodle mixture. Serve immediately.
This recipe yields 2 servings.
Exchanges Per Serving: 3 Very Lean Protein, 1 1/2 Carbohydrate (1 bread/starch, 1 1/2 vegetable).
Nutrition Facts: 217 calories (14% calories from fat), 20 g protein, 4 g total fat (90.4 g saturated fat), 25 g carbohydrates, 4 g dietary fiber, 135 mg cholesterol, 892 mg sodium.*
* Not appropriate for a low-sodium diet; using chicken instead of shrimp and dry white wine instead of Chinese cooking wine will drop the sodium level by another 200 mg.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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