spicy shrimp and broccoli is not only delicious but very low in fat.
1/2 cup water
1/4 cup sake, rice wine or Progresso® chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 tablespoon vegetable oil
3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 1/2 cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
1/3 cup peanuts
4 cups hot cooked rice
1 Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
3 Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.
May the peace and blessings of Christmas fill your heart with joy and the new year be filled with happiness.
Team leader for
In It For The Long Haul
Diabetic Dream Team
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