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Holiday Shrimp Stir-Fry

Ingredients: 

1 1/2 pounds fresh jumbo shrimp peeled, deveined
1 teaspoon corn oil
2 scallions minced
2 teaspoons minced ginger
2 garlic cloves minced
3/4 cup low-sodium low-fat chicken broth
3 tablespoons lite soy sauce
2 tablespoons cidar vinegar
2 teaspoons rice vinegar
1/4 teaspoon chili powder
1 tablespoon cornstarch
2 tablespoons water
3 cups hot cooked brown rice

Yield: 

6 Servings

Method: 

Heat the oil in a large skillet or wok over medium-high heat. Add the scallions, ginger, and garlic. Stir-fry for 30 seconds.

Add in the broth, soy sauce, cider vinegar, rice vinegar, and chili powder. Bring to a boil, then lower the heat to medium.

Add the shrimp to the sauce and cook for 3 to 4 minutes until shrimp just turns pink.

Mix together the cornstarch and water. Add to the skillet and cook until sauce thickens. Serve the shrimp over cooked rice.

This recipe yields 6 servings. Serving size: 3 to 4 ounces with 1/2 cup rice.

Exchanges Per Serving: 2 Starch, 2 Very Lean Meat.

Nutrition Facts: Calories 214; Calories from Fat 26; Total Fat 3g; Saturated Fat 1g; Cholesterol 161mg; Sodium 508mg*; Carbohydrates 26g; Dietary Fiber 2g; Sugars 2g; Protein 21g.

* Recipe not recommended for low-sodium diets.