| February 2004 Monthly Newsletter p.5 |
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| Healthy Recipes: Sugar Free Recipes: Entr�e: Asian Shrimp With Snow Peas Stir Fry Ingredients: 1/2 cup chicken stock 1 T soy sauce 1 T white wine vinegar 1/2 tsp sesame oil 2 tsps sugar 2 tsps corn starch 1 T vegetable oil 3 clove garlic, peeled and minced. 1 T chopped & peeled ginger root 1 pound medium shrimp, peeled & deveined 1/8 tsp salt 1/8 tsp black pepper 1/2 pound snow peas, ends trimmed 1 8 oz can water chestnuts, rinsed & drained 2 T lemon juice Instructions: Combine chicken stock, soy sauce, vinegar, sugar and cornstarch in small bowl; mix well and set aside. In large skillet or wok, heat oil over medium high heat, add garlic and ginger and saut� until fragrant, about 2 minutes. Add shrimp and saut� until pink, about 3 more minutes. Season with salt & pepper to taste. Add snow peas & water chestnuts; saut� 3 minutes. Add stock mixture. Bring to a boil, reduce heat to a simmer and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice. Nutrition Facts: Amount Per Serving: calories 190 calories from fat 50 sodium 650 mg, sugars 5 g, Quantity: Serves 4 Side Dish: Brown Rice Ingredients: 1 cup long grain brown rice, rinsed and drained 2-1/2 cups water 1 tsp. unsalted butter Instructions: Combine brown rice, water and salt to taste in a heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered 10 minutes. Add butter, fluff with a fork and serve seasoned with salt and pepper to taste. Quantity: Makes 4 servings ..............continued on p.6 |