Kung Pao Shrimp Yield: 4 servings Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Ingredients - 1-1/2 tablespoon hoisin sauce - 1 tablespoon dry sherry - 1 teaspoon granulated sugar - 1/2 to 1 teaspoon chili paste - 1 egg white - 1 tablespoon cornstarch - 1 pound medium shrimp, shelled and deveined - 1 tablespoon vegetable oil - 1/2 teaspoon fresh grated gingerroot - 1 garlic clove, minced - 1/4 cup unsalted, dry-roasted peanuts Directions In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside. In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside. Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve. Nutritional Information Per Serving Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg; Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
