Garlic, Shrimp, and Vegetable Stir-Fry

-JUDI M. PHELPS 1 1/4 c Long-grain white rice

-uncooked 2 tb Dry sherry

2 tb Defatted chicken broth

2 tb Reduced-sodium soy sauce

2 ts Sesame oil

2 lg Cloves garlic -- minced

2 dr Hot oil

1/2 lb Snow peas -- stem ends removed

1 Red bell pepper -- seeded and

-cut into cubes 1/4 c Green onion -- thinly sliced

1 lb Medium shrimp -- uncooked,

-peeled, and deveined 1/4 c -- water

2 ts Cornstarch

2 tb Hoisin sauce*

1/2 ts Fresh lemon juice

*Available in Chinese markets or ethnic section of grocery stores. Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls. (Do not overcook shrimp) In cup, stir together water and cornstarch. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice. Per Serving: Calories 303, Fat 3.1 gm (% calories from fat 9), Cholesterol 139.3 mg, Sodium 455 mg, Protein 20.7 mg. Exchanges: Bread 2.5, Protein 1.5. Source:

1,001 Low-Fat Recipes, Surrey Books. Edited by Sue

Spitler. Shared and MM by Judi M. Phelps. [email protected], [email protected], or [email protected]