Source of Recipe
¾ pound large shrimp, shelled and deveined
2 cloves garlic, minced
2/3 cup fresh mushrooms, washed and sliced
4 green onions, cut into 2" julienne strips
1 can (8 oz.) water chestnuts, drained and sliced
2/3 cup edible pea pods, tough ends and strings removed
1 tablespoon cornstarch, dissolved in 1/2 cup water
¼ cup dry white wine
1 tablespoon oyster sauce
1 package (1 teaspooon) chicken bouillon granules
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
Sugar substitute equal to 1/2 teaspoon sugar
In a large, heavy skillet sprayed heavily with nonstick spray, stir-fry shrimp and 1 clove minced garlic over medium-high heat. When cooked, remove from pan and keep warm. Respray pan with nonstick spray. Add remaining garlic, mushrooms and green onions. Cook over medium-high heat, stirring often. Cover to steam-saute if vegetables become too dry. Remove from pan when crisp-tender and keep warm with shrimp. Add remaining ingredients to pan and cook, stirring constantly, until pea pods are crisp-tender and sauce is thickened. Stir in shrimp and vegetables. Serve with plain white rice.
Per serving: 196 cal. (17% from fat); 26.4 g protein; 3.75 g fat (0.63 g sat.); 15.2 g carbo.; 478 mg sodium; 173 mg chol.; 3.2 g fiber. Exchanges: 3-1/2 lean meat, 1 bread. Add 1 fat exchange to meal plan.