Senin, 30 November 2009

Shirmp Stir-fry

Serves 1 - 2

Prep Time: 15 minutes

Cook Time: 7 minutes


  • 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


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

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