SASSY SHRIMP STIR-FRY

Sassy Shrimp Stir-Fry image

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons cornstarch
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange zest
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrot
2-1/2 cups chopped Chinese or napa cabbage
2 cups fresh peas pods
1/4 cup thinly sliced green onions
Hot cooked rice, optional

Steps:

In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 896mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges