Ginger Stir Fry Shrimp

Ginger Stir Fry Shrimp
Serve with rice pilaf and a salad

Serves 4 (about 1 cup per serving)

• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon chopped peeled fresh ginger
• 1/2 teaspoon salt
• Dash of white pepper
• 1/2 cup water
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon sambal oelek (chili paste with garlic)
• 1 tablespoon oil, divided
• 1 cup thinly vertically sliced onion
• 4 garlic cloves, minced
• 1 cup diagonally cut celery

Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.

Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.

Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.

Per Serving (1 cup): 200 Calories; 7g Fat (31.0% calories from fat); 24g Protein; 9g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.