cybergranny
07-27-2001, 09:23 AM
1/2 pound uncooked, peeled, deveined medium shrimp, thawed if frozen
1 tbsp grated fresh gingerroot
2 tbsp reduced sodium soy sauce
1 tsp sesame or vegetable oil
1/2 c FF reduced sodium chicken broth
3 c packaged stir fry vegetables
1 tsp cornstarch
4 c hot cooked rice
Mix shrimp, ginger, soy and oil in shallow nonmetal dish or heavy duty resealable plastic bag. Cover dish or seal bag and refrigerate 45 minutes.
heat 1/4 cup of broth to boiling in wok or 10" skillet. Add vegetables; stir fry until liquid has evaporated. Add shrimp mixture; stir fry for 3 to 5 minutes or until shrimp are pink and firm. Mix cornstarch and remaining broth; stir into shrimp mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Serve over rice.
290 cal; 3g fat; 810mg sodium; 3g fiber
Makes 4 servings, 5 points per serving.
The rice is included in the points.
1 tbsp grated fresh gingerroot
2 tbsp reduced sodium soy sauce
1 tsp sesame or vegetable oil
1/2 c FF reduced sodium chicken broth
3 c packaged stir fry vegetables
1 tsp cornstarch
4 c hot cooked rice
Mix shrimp, ginger, soy and oil in shallow nonmetal dish or heavy duty resealable plastic bag. Cover dish or seal bag and refrigerate 45 minutes.
heat 1/4 cup of broth to boiling in wok or 10" skillet. Add vegetables; stir fry until liquid has evaporated. Add shrimp mixture; stir fry for 3 to 5 minutes or until shrimp are pink and firm. Mix cornstarch and remaining broth; stir into shrimp mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Serve over rice.
290 cal; 3g fat; 810mg sodium; 3g fiber
Makes 4 servings, 5 points per serving.
The rice is included in the points.