Szechuan Shrimp Stir-Fry Recipe - Cooking Index
6 oz | 170g | Uncooked spaghetti |
= (or Chinese noodles) | ||
3/4 lb | 340g / 11oz | Large shrimp - peeled, deveined |
1/4 cup | 59ml | Reduced-sodium soy sauce |
1/2 teaspoon | 2.5ml | Red pepper flakes |
2 teaspoons | 10ml | Dark sesame oil |
1 cup | 237ml | Snow peas |
1 | Red or yellow bell pepper - halved lengthwise, | |
Then cut crosswise into thin strips | ||
1/2 cup | 55g / 1.9oz | Shredded carrots |
1 1/2 teaspoons | 7.5ml | Fresh or bottled minced garlic |
2 teaspoons | 10ml | Fresh or bottled minced ginger root |
3 tablespoons | 45ml | Water |
2 teaspoons | 10ml | Cornstarch |
1/4 cup | 15g / 0.5oz | Thinly-sliced green onions |
= (or chopped fresh cilantro) |
Cook spaghetti according to package directions, omitting salt. Drain; keep warm.
Combine shrimp, soy sauce and red pepper in small bowl; toss to coat. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add snow peas, bell pepper, carrots, garlic and ginger; stir-fry 3 minutes.
Remove shrimp from bowl, reserving soy sauce mixture. Add shrimp to skillet; stir-fry 2 minutes.
Combine water and cornstarch in small bowl; mix well. Add to skillet with reserved soy sauce mixture; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens.
Serve over spaghetti; garnish with green onions.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.
Nutrition Facts: Calories 326; Calories from Fat 11%; Total Fat 4g; Saturated Fat 1g; Protein 23g; Carbohydrates 48g; Cholesterol 130mg; Sodium 692mg; Dietary Fiber 5g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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