and Sour Shrimp
In a large bowl, toss the shrimp with the ginger and garlic (this can be done up to 8 hours ahead, if kept refrigerated).
Heat the oil in a large skillet or wok over moderately high heat until it's hot but not smoking. Add the shrimp and stir-fry for about 2 minutes, until the shrimp turn pink. Remove the shrimp from the skillet and add the onion and pepper, if using. Saute until they soften, about 5 minutes. Add the shrimp back into the skillet, along with the sweet and sour sauce, mixing to coat evenly. Garnish with a sprinkling of sesame seeds and serve hot over brown rice.
Whisk together the
soy sauce, brown sugar, Orange Puree, poimegranate juice, vinegar, cayenne,
and ginger. Mix in the pineapple chunks, if using. Cover and store in
the refrigerator for up to 3 days.
• 1 medium sweet
potato or yam, peeled and coarsely chopped
In a medium sized pot, cover the sweet potatoes and carrots with cold water and boil for 20 minutes, until carrots are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables in recipes, which will reveal their presence t your man - a gigantic no-no for the Sneaky Chef.
Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but eh less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Per Serving (excluding garnish): 208 Calories; 6g Fat (24.6% calories from fat); 1g Saturated Fat; 24g Protein; 14g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 632mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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