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Ingredientes
- 4 ounce Rice sticks
- 1/2 lb Shrimp
- 2 tsp Peanut oil divided
- 2 x Green onions diagonally sliced
- 1/4 tsp Salt
- 1 Tbsp. Dry sherry
- 1 tsp Ginger chopped
- 2 x cloves Garlic chopped
- 2 c. Kale shredded
- 2 Tbsp. soy sauce, low sodium
- 1/2 c. Nonfat chicken broth
Direcciones
- Soak the rice sticks in cool water for about 15 mins, till they are soft and separate from their tight wad. Drop in boiling water and cook for about 5-6 mins. Drain and set aside.
- Heat a wok over medium high heat till warm, add in 1 tsp oil and toss in shrimp.
- Stir fry for 30 seconds and add in green onion, salt and sherry. Pour into a small bowl and set aside.
- Wipe out wok and reheat. Add in remaining 1 tsp of oil. Add in kale and stir fry till wilted. Add in garlic, ginger and soy sauce. Add in chicken broth as necessary to keep from burning. While kale is cooking, heat a large, nonstick skillet and spray with Pam. Add in rice sticks and fry like a pancake till crispy, turn over and continue to cook on the other side.
- Add in shrimp mix to kale and toss well to heat.
- Cut rice stick pancake into 2 halves and put on plate. Top with shrimp/kale mix. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 2 servings | |
| Calories 421 | |
| Calories from Fat 64 | 15% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1109mg | 46% |
| Potassium 595mg | 17% |
| Total Carbs 55.15g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.29g | 1% |
| Protein 30.3g | 48% |
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