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Braised Chinese Shrimp

Braised Chinese Shrimp
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .
Summary

Stir-frying is a great cooking method for quick and delicious meals. This shrimp recipe can be done in less than 30 minutes!

  • Prep time
    15 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts
Cooking for 1 or 2 Dinner Main Dish Quick & Easy High in Fiber Asian Seafood
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts
  • Amount per serving Calories 560

  • Total Fat 16g
    • Saturated Fat 2.5g
  • Cholesterol 280mg
  • Sodium 510mg
  • Total Carbohydrate 55g
    • Dietary Fiber 10g
    • Total Sugars 14g
  • Protein 48g

Choices/Exchanges: 5 Vegetable, 5 1/2 Lean protein, 2 Starch, 1 Fat

Cooking for 1 or 2 Dinner Main Dish Quick & Easy High in Fiber Asian Seafood
Ingredients

Ingredients

  • microwave brown rice (to make 1 cup cooked rice)
    1 package
  • low-sodium soy sauce
    1 tbsp
  • dry sherry
    1/4 cup
  • sesame oil
    4 tsp
  • Chinese (napa) cabbage (sliced)
    3 cup
  • cucumber(s) (peeled and sliced)
    2 cup
  • garlic (minced)
    3 tsp
  • fresh ginger or 2 Tsps.. ground ginger (chopped)
    2 tbsp
  • Cornstarch
    2 tsp
  • peeled shrimp
    3/4 lbs
  • fresh bean sprouts
    3 cup
  • freshly ground black pepper
    1/4 tsp
  • green onion (scallion) (sliced (about 2/3 cup))
    4
  • unsalted peanuts (sliced)
    2 tbsp
  • sugar substitute (Sugar substitute equivalent to 2 Tsps.. Sugar)
    2

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Directions

Directions

  1. Microwave brown rice according to package instructions. Measure out 1 cup and save remaining rice for another meal.

  2. Mix the soy sauce, sherry, and sugar substitute together and set aside.

  3. Heat oil in a wok or large skillet over high heat until smoking. Add the cabbage, cucumber, garlic, ginger and cook 2-3 minutes.

  4. Mix the cornstarch into the soy sauce mixture and add to the wok with the shrimp and bean sprouts. Cook 3-4 minutes. Stir in the brown rice. Sprinkle with black pepper.

  5. Divide shrimp, rice and vegetables between 2 dinner plates and pour sauce over top. Sprinkle scallions and sliced peanuts on top.

  6. Cook’s Tip: Slice all vegetables in a food processor and then chop the ginger in the processor.

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