Serves 1 - 2
Prep Time: 15 minutes
Cook Time: 7 minutes
Ingredients:
- 3/4 cup raw shrimp, shelled and deveined
- 1 tsp Chinese rice wine or dry sherry
- pinch of salt
- 1 clove garlic, chopped
- 1/2 cup bamboo shoots, rinsed in warm water and drained
- 5 - 6 baby carrots, chopped in half
- 2 TB low-sodium chicken broth
- 1 tsp soy sauce
- 1/4 tsp sugar
- 2 teaspoons chili sauce
- 1 green onion (optional)
- 1 TB oil for stir-frying
Preparation:
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Place in a small
bowl, add the rice wine and salt, and marinate for 10 minutes.
While shrimp is marinating, prepare the vegetables.
Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).
Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.
Nutritional Breakdown per serving (based on 2 servings) - 184 calories (kcal), 9 g Total Fat, (4 g Monounsaturated Fat), 20 g Protein, 6 g Carbohydrate, 135 mg Cholesterol, 397 mg Potassium, 350 mg Sodium, 1g Fiber
While shrimp is marinating, prepare the vegetables.
Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).
Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.
Nutritional Breakdown per serving (based on 2 servings) - 184 calories (kcal), 9 g Total Fat, (4 g Monounsaturated Fat), 20 g Protein, 6 g Carbohydrate, 135 mg Cholesterol, 397 mg Potassium, 350 mg Sodium, 1g Fiber
