Hoisin Shrimp & Broccoli

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 1/3 * 1/3 cup reduced-sodium chicken broth
• 4-1/2 * 4-1/2 teaspoons reduced-sodium soy sauce
• 4-1/2 * 4-1/2 teaspoons hoisin sauce
• 1 * 1 teaspoon sesame oil
• 3 * 3 cups fresh broccoli florets
• 1 * 1 tablespoon canola oil
• 4 * 4 green onions, chopped
• 3 * 3 garlic cloves, minced
• 1 * 1 teaspoon minced fresh gingerroot
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• 2 * 2 cups hot cooked rice

Preparation

Step 1

* In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
* In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 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 thickened. Serve with rice. Yield: 4 servings.


Nutrition Facts: 3/4 cup shrimp mixture with 1/2 cup rice equals 289 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 524 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat.