Peking Shrimp

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 1/4 * 1/4 cup water
• 1/4 * 1/4 cup corn syrup
• 2 * 2 tablespoons reduced-sodium soy sauce
• 2 * 2 tablespoons sherry or chicken broth
• 1 * 1 garlic clove, minced
• 1/4 * 1/4 teaspoon ground ginger
• 1 * 1 small green pepper, cut into 1-inch pieces
• 2 * 2 tablespoons canola oil
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• 1 * 1 medium tomato, cut into wedges
• * Hot cooked rice, optional

Preparation

Step 1

* In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry or broth, garlic and ginger; set aside.
* In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes. Add shrimp; stir-fry 3 minutes longer or until shrimp turn pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Add tomato; heat through. Serve with rice if desired. Yield: 4 servings.


Nutritional Analysis: 3/4 cup shrimp mixture (calculated without rice) equals 237 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 532 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.