Shrimp and Green Bean Stir-Fry
Source of Recipe
allfood.com
Recipe Introduction
Menu: Shrimp and green bean stir-fry, parsleyed vermicelli, with blackberry and blueberry parfaits with lemon yogurt.
Heads Up:
Lucky for You - You can skip chopping of any kind at all in the stir-fry: Buy pre-chopped garlic and ginger, available in jars in the produce department of many supermarkets.
Makes 4 Servings
Menu Gameplan:
Step 1: cook the vermicelli with chopped parsley
Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt
Step 3: cook the shrimp and green bean stir-fry
Step 4: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Bring a large pot of water to a boil, covered, over high heat to cook the pasta.
Step 1: cook the vermicelli with chopped parsley
4 quarts water
8 ounces vermicelli or another thin-strand pasta
2 teaspoons olive oil
1/4 cup chopped fresh parsley
1. Pour the water into a large pot, cover, and bring to a boil over high heat. Add the pasta, stir to separate the strands, and cook according to the directions on the package, until al dente. Drain, transfer to a serving bowl, and add the olive oil. Toss to coat.
2. While the pasta is cooking, finely chop enough parsley to measure 1/4 cup.
3. Add the parsley to the pasta and toss well. Keep warm, covered.
Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt
1 cup fresh blueberries or frozen, thawed
1 cup fresh blackberries or frozen, thawed
2 containers (8 ounces each) nonfat lemon yogurt
2 teaspoons fresh lemon juice
If using fresh berries, rinse each separately in a colander and gently shake dry. Place 1/4 cup blueberries in the bottom of each of 4 clear wineglasses. Top each serving with 1/2 container lemon yogurt. Sprinkle each with 1/2 teaspoon lemon juice. Divide the blackberries equally among the parfaits. Refrigerate until serving time.
Step 3: cook the shrimp and green bean stir-fry
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon hoisin sauce
1/2 cup water
2 garlic cloves
2 teaspoons minced ginger
12 ounces pre-trimmed green beans
1 tablespoon toasted sesame oil
1 pound peeled and deveined medium shrimp
1. Make the sauce: Place the cornstarch in a small cup and add the Worcestershire. Stir until blended. Stir in the tomato paste, hoisin sauce, and water until combined.
2. Finely chop the garlic and enough ginger to measure 2 teaspoons. Combine the garlic, ginger, and green beans in a bowl.
3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the seasoned green beans and stir-fry for 15 seconds. Add the shrimp and stir-fry for 30 seconds.
4. Stir the sauce, add it to the wok, and cook for about 4 minutes, stirring, until the shrimp turn pink and the sauce thickens slightly. Transfer the stir-fry to a serving dish.
Step 4: serve
1. Place a serving of the pasta on each of 4 dinner plates.
2. Place the shrimp stir-fry on the table and serve at once over or alongside the pasta.
3. When ready for dessert, serve the parfaits.
Ingredients Shopping List:
Vermicelli or another thin-strand pasta
Fresh parsley
Blueberries, fresh or frozen
Blackberries, fresh or frozen
Nonfat lemon yogurt
Gingerroot
Lemon juice
Green beans
Medium shrimp, peeled and deveined
Ingredients From Your Pantry:
Olive oil
Cornstarch
Worcestershire sauce
Tomato paste
Hoisin sauce
Garlic
Toasted sesame oil
F.Y.I:
"Chinese cooking often calls for a lot of oil. Not here - you use only 1 tablespoon and it is fragrant sesame oil."
- minutemeals' Chef Marge
Nutrition Information Per Serving:
Shrimp and Green Beans Menu
Single serving is 1/4 of the total menu, including dessert
CALORIES 552; PROTEIN 33g; CARBS 87g; TOTAL FAT 9g; SAT FAT 1g; CHOLESTEROL 163; SODIUM 387mg; FIBER 8g
14% of calories from fat
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