Shrimp and broccoli saute

1 Servings

Ingredients

Quantity Ingredient
¼ cup Reduced-sodium soy sauce
¼ cup Chicken broth;, defatted*
2 tablespoons Water
2 teaspoons Cornstarch
1 teaspoon Packed brown sugar
1 tablespoon Vegetable oil
1 Piece (1 1/2-inches) peeled fresh ginger; cut into 1/4 inch thick slices
2 Cloves garlic; halved
1 medium Onion; thinly sliced
1 pounds Medium shrimp; peeled and deveined
⅛ teaspoon (to 1/4) red pepper flakes
4 cups Small broccoli florets; cooked
1 cup Long-grain rice; cooked

Directions

1. Combine soy, broth, water, cornstarch and brown sugar in bowl.

2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, 5 minutes.

3. Stir in shrimp and pepper, then stir in soy mixture. Cover and simmer, stirring once, until shrimp are opaque, 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice.

*To defat broth: Freeze the both for 30 minutes until fat solidifies on top. Remove fat with slotted spoon.

Per serving: 1167 Calories; 22g Fat (17% calories from fat); 94g Protein; 142g Carbohydrate; 690mg Cholesterol; 1239mg Sodium NOTES : Buying bags of precut broccoli will reduce chopping time for this quick stir-fry.

Recipe by: LHJ

Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998

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