Spicy Shrimp And Broccoli Stir-Fry

Recipe Ingredients

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

Recipe Instructions

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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