Citrus-y Stir-fry shrimp
by Marjorie Dudley
serves: 2
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shrimp dinner, from Hungry Girl Cookbook |
Ingredients: |
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10 ounces |
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raw peeled deveined shrimp, tails removed |
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3 cups |
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snow peas |
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3 cups |
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white mushrooms, quartered |
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1/2 cup |
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canned sliced water chestnuts, drained & halved |
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1/3 cup |
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freshly orange juice (straight from the fruit) |
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1/2 teaspoon |
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cornstarch |
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2 1/2 teaspoon |
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Splenda No Cal. Sweetener (granulated) |
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3 tablespoons |
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light or low-sodium soy sauce |
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2 1/2 teaspoons |
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minced garlic |
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2 tablespoons |
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chopped scallions (optional) |
Directions: |
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Bring a medium pot filled two-thirds of the way with water to a boil.
Meanwhile, in a small dish, combine orange juice, soy sauce, Splenda, conrnstarch, and garlic (if using scallions, add those as well). Mix thoroughly and transfer to a small saucepan. Set heat to low and cook 5 minutes, stirring often.
Remove sauce from heat, transfer back to the small dish, and set aside.
Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 minutes for large shrimp). Drain water, and rinse shrimp in cold water and set aside.
In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5 to 7 minutes. (Veggies should still be crisp.)
Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2 to 3 more minutes, until entire dish is thoroughly heated and mixed.
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