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Ingredientes
- 1 1/2 lb fresh jumbo shrimp peeled, deveined
- 1 tsp corn oil
- 2 x scallions chopped
- 2 tsp chopped ginger
- 2 x garlic cloves chopped
- 3/4 c. low-sodium low-fat chicken broth
- 3 Tbsp. lite soy sauce
- 2 Tbsp. cidar vinegar
- 2 tsp rice vinegar
- 1/4 tsp chili pwdr
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 3 c. warm cooked brown rice
Direcciones
- Heat the oil in a large skillet or possibly wok over medium-high heat. Add in the scallions, ginger, and garlic. Stir-fry for 30 seconds.
- Add the broth, soy sauce, cider vinegar, rice vinegar, and chili pwdr. Bring to a boil, then lower the heat to medium.
- Add in the shrimp to the sauce and cook for 3 to 4 min till shrimp just turns pink.
- Mix together the cornstarch and water. Add in to the skillet and cook till sauce thickens. Serve the shrimp over cooked rice.
- This recipe yields 6 servings.
- Serving size: 3 to 4 ounces with 1/2 c. rice.
- * Recipe not recommended for low-sodium diets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 635mg | 26% |
| Potassium 321mg | 9% |
| Total Carbs 26.47g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.68g | 0% |
| Protein 26.82g | 43% |
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