A Recipe for Me

• 1 1/4 cups reduced-sodium chicken or vegetable broth
• 1 Tablespoon cornstarch
• 1 teaspoon vegetable oil
• 3 garlic cloves, minced
• 2 carrots, finely chopped
• 2 cups snow peas
• 3 Tablespoons reduced-sodium soy sauce
• 2 teaspoons Asian (dark) sesame oil
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/4 teaspoon crushed red pepper
• 3 cups hot cooked long-grain rice

1.  In a small bowl, combine 1/4 cup of the broth and the cornstarch; stir until the cornstarch dissolves.  Set aside.

2.  In a large nonstick skillet over medium-high heat, heat the vegetable oil; add the garlic and saute about 1 minute.  Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce, and sesame oil.  Reduce heat and simmer, covered until the snow peas are tender-crisp, about 5 minutes.

3.  Add the shrimp and the rmaining 1/3 cup of broth;  cook, stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil.  Stir in the dissolved cornstarch and add the red pepper; cook, stirring frequently, until thickened, about 2 minutes.  Serve over the rice.

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Per Serving (3/4 cup shrimp mix over 1/2 cup rice): 284 Calories, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 108 mg Cholesterol, 627 mg Sodium, 40 g carbs, 3 g Fiber, 20 g protein, 82 mg calcium.  POINTS:  5