Asian Shrimp, Snow Peas and Rice
- 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