WHAT'S COOKING


Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli
This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 10 minutes

Ingredients
1 tablespoon peanut oil
1 teaspoon chopped garlic
1 tablespoon freshly grated ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets, cut into small pieces
1 pound shrimp, peeled and deveined
freshly ground black pepper
1/4 cup low-sodium soy sauce

Cooking Instructions
1. Heat the peanut oil in a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic and ginger, and stir quickly for 30 seconds.
3. Turn the heat to high. Add the cabbage, then the carrots, then the broccoli and finally the shrimp, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.

Nutrition Facts

Serving Size about 1 cup
Amount Per Serving
Calories 182
Total Fat 6 g
Saturated Fat 1 g
Protein 25 g
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sodium 719 mg
Percent Calories from Fat 28%
Percent Calories from Protein 56%
Percent Calories from Carbohydrate 17%

Buy carrots and broccoli florets from the salad bar.
Omit the shrimp for a delicious vegetable stir fry.

Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.
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