Sassy Shrimp Stir-Fry

By Totlxtc

Ingredients

• 2 * 2 tablespoons cornstarch
• 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
• 3 * 3 tablespoons reduced-sodium soy sauce
• 2 * 2 tablespoons rice vinegar
• 1 * 1 tablespoon honey
• 2 * 2 teaspoons sesame oil
• 1 * 1 teaspoon grated orange peel
• 1 * 1 teaspoon canola oil
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• 1-1/2 * 1-1/2 teaspoons minced fresh gingerroot
• 2 * 2 garlic cloves, minced
• 1/2 * 1/2 teaspoon crushed red pepper flakes
• 1/2 * 1/2 cup julienned carrot
• 2-1/2 * 2-1/2 cups chopped Chinese or napa cabbage
• 2 * 2 cups fresh peas pods
• 1/4 * 1/4 cup thinly sliced green onions
• * Hot cooked rice, optional

Details

Servings 4

Preparation

Step 1

* In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.
* In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
* In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired. Yield: 4 servings.


Nutritional Analysis: 1-1/4 cups stir-fry mixture (calculated without rice) equals 219 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable, 1/2 fat.