Lowfat Shrimp Stir-Fry
Source of Recipe
Aunt Saunny
Makes:
8 servings
Ingredients:
1 cup chicken stock
1 cup water
1 cup long grain rice
3 tablespoons lemon juice
2-1/2 tablespoons cornstarch
1/2 cup cold water
2-1/2 tablespoons lite soy sauce
2-1/2 teaspoons sugar
1 tablespoon curry powder
1 tablespoon peanut oil
1 pound medium shrimp
2 tablespoons dry sherry
1 teaspoon Oriental sesame oil
3/4 cup snowpeas
4 garlic cloves, minced
1/2 cup green onions, sliced
Directions:
Prepare rice using stock and water.
When rice is cooked, sprinkle with lemon juice and mix well.
Combine 1-1/2 tablespoons of cornstarch in 3 tablespoons cold water in a bowl.
Mix in half the soy sauce, 1-teaspoon sugar, curry powder and half the peanut oil.
Stir in shrimp and toss to coat.
Cover and marinate for 15 minutes.
Combine remaining cornstarch and water with sherry, sesame oil, remaining soy sauce and remaining sugar in a container with a lid.
Shake to mix and set aside.
Heat remaining peanut oil in nonstick skillet over high heat.
Add snowpeas and cook for 2 minutes.
Add shrimp, marinade and garlic and cook for 1 minute.
Add soy sauce and cornstarch mixture and cook an additional minute.
Remove from heat.
Stir in green onions and serve over rice.
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