Shrimp Stir Fry
Serve steamed white rice.
2 quarts water
1 pound Napa cabbage, leaves and ribs sliced separately 1/2 inch
4 1/2 tablespoons chicken stock or canned low-sodium broth
1 tablespoon cornstarch
1 tablespoon black soy sauce
1/4 teaspoon Asian sesame oil
Pinch of freshly ground white pepper
2 teaspoons peanut oil or other unsaturated oil
2 teaspoons minced fresh ginger
1 1/2 teaspoons minced garlic
1/2 pound medium shrimp, shelled and deveined
1/4 cup thinly sliced red bell pepper
Bring the water to a boil in a large saucepan. Add the cabbage ribs and
cook for 10 seconds. Add the leaves and cook for 20 seconds. Drain the
cabbage and rinse under cold water; drain well.
In a small bowl, combine the chicken stock with the cornstarch, black
soy sauce, sesame oil and white pepper to make the sauce.
Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl
to coat the wok. Add the ginger and cook for 10 seconds. Stir in the garlic
and cook for 10 seconds. Add the shrimp in a single layer and cook, turning
once, until they begin to turn pink and curl up, about 15 seconds per
side. Add all the cabbage and stir-fry for 2 1/2 minutes. Make a well
in the center, pushing the mixture to the side of the wok. Stir the sauce
and pour it into the well. Bring to a simmer, stir-frying to blend. Transfer
to a platter, sprinkle with the bell pepper and serve.
Per Serving: 113 Calories; 4g Fat (28.9% calories from
fat); 1g Saturated Fat; 14g Protein; 6g Carbohydrate; 1g Dietary Fiber;
86mg Cholesterol; 451mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Fat.
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