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Szechuan Shrimp Stir-Fry

Ingredients: 

6 ounces uncooked spaghetti
= (or Chinese noodles)
3/4 pound large shrimp peeled, deveined
1/4 cup reduced-sodium soy sauce
1/2 teaspoon red pepper flakes
2 teaspoons dark sesame oil
1 cup snow peas
1 red or yellow bell pepper halved lengthwise,
then cut crosswise into thin strips
1/2 cup shredded carrots
1 1/2 teaspoons fresh or bottled minced garlic
2 teaspoons fresh or bottled minced ginger root
3 tablespoons water
2 teaspoons cornstarch
1/4 cup thinly-sliced green onions
= (or chopped fresh cilantro)

Yield: 

4 Servings

Method: 

Cook spaghetti according to package directions, omitting salt. Drain; keep warm.

Combine shrimp, soy sauce and red pepper in small bowl; toss to coat. Set aside.

Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add snow peas, bell pepper, carrots, garlic and ginger; stir-fry 3 minutes.

Remove shrimp from bowl, reserving soy sauce mixture. Add shrimp to skillet; stir-fry 2 minutes.

Combine water and cornstarch in small bowl; mix well. Add to skillet with reserved soy sauce mixture; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens.

Serve over spaghetti; garnish with green onions.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 326; Calories from Fat 11%; Total Fat 4g; Saturated Fat 1g; Protein 23g; Carbohydrates 48g; Cholesterol 130mg; Sodium 692mg; Dietary Fiber 5g.