Recipes: The Art of Stir-Fry

the recipes

april 2000

The Art of Stir-Fry

Spicy Shrimp and Broccoli Stir-Fry

(makes 2 servings)

1	ounce (30 g) cellophane noodles
1	teaspoon (5 ml) canola oil
1/2	pound (240 g) large shrimp, peeled and deveined
2	scallions, white and 3 inches of green, chopped
1/2	tablespoon (7.5 ml) grated fresh ginger
1	teaspoon (5 ml) minced fresh garlic
1/4	cup (60 ml) water
1	tablespoon (15 ml) hoisin sauce
2	tablespoons (30 ml) Chinese cooking wine
3	tablespoons (45 ml) low-sodium soy sauce
1	teaspoon (5 ml) chili puree with garlic sauce
1/2	pound (240 g) broccoli, stems peeled and chopped, florets, cut into bite sized pieces

Place the cellophane noodles in a bowl and cover with hot water for 20 minutes; drain. Using kitchen shears, cut into 2 inch pieces.
Place the oil in a wok or nonstick skillet. Heat until hot but not smoking. Sauté the shrimp for 1 minute on each side. Remove to a plate.
Add the scallion, ginger, and garlic; sauté for 1 minute. Combine the water, hoisin sauce, wine, soy sauce, and chili puree. Pour into wok and add the broccoli. Stir-fry until crisp cooked, about 1 to 2 minutes. Return the shrimp and cook until the shrimp are cooked through, another 2 to 3 minutes
Stir in the noodles and raise heat. Stir until the sauce is incorporated into the noodle mixture. Serve immediately.

Per serving:	217 calories (14% calories from fat), 20 g protein, 4 g total fat (90.4 g saturated fat), 25 g carbohydrates, 4 g dietary fiber, 135 mg cholesterol, 892 mg sodium*
Diabetic exchanges:	3 very lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 1/2 vegetable)

Editor's Note: Not appropriate for a low-sodium diet; using chicken instead of shrimp and dry white wine instead of Chinese cooking wine will drop the sodium level by another 200 mg.

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