50/50 Adventure
01-13-2008, 12:31 AM
Asian Shrimp and Vegetables
This is a quick and delicious recipe. Use extra veggies if you like!
Ingredients:
1 tbsp Eden Foods sesame oil, organic, kosher
2 cloves garlic, raw
1 tbsp ginger root, raw, sliced, 1' dia
1 tsp cornstarch
2 tbsp Tropicana orange juice, 'Pure Premium'
1/4 oz Fleischmann's vinegar, rice
1/4 oz Fleischmann's cooking sherry
1/4 lb LaChoy snow pea pods, frozen, fs
1/4 lb mushroom, raw
2 medium carrot, raw
24 oz shrimp, cooked, mixed species, moist heat
2 cups brown rice, long grain, cooked
Recipe Directions:
Cook brown rice according to package directions. Combine oil, garlic, and ginger root in 3-quart casserole. Microwave, uncovered, on high (100 percent power) 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic-ginger, along with orange juice, vinegar, and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2 to 3 minutes, stirring after 1 minute. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots. Cover tightly with lid or plastic wrap turned back slightly on one side. Microwave on high until vegetables are tender-crisp, 3 to 4 minutes, stirring once. Add cooked shrimp when there is 1 to 2 minutes left in cooking time to warm them, but do not overheat or they will get tough. Serve over hot cooked rice.
Variations: Add whatever vegetables you like- the more the better- especially leafy greens! Instead of shrimp, any leftover meat can be used or 1 pound of tofu can be substituted. Instead of rice, you can use 1 cup cooked whole wheat pasta (or other whole grain such as quinoa or kamut) per serving. Sprinkle 1 tbsp ground flax seeds over the top of each serving (adds 59 calories per serving).
Serves 4: Single serving is 1/4 of the total recipe
Nutrient Analysis:
Calories: 348.37 Protein: 40.04 g Carbs: 30.99 g Total Fat: 6.41 g
Sat Fat: 1.20 g Cholesterol: 331.50 mg Sodium: 421.60 mg Fiber: 3.78 g
This is a quick and delicious recipe. Use extra veggies if you like!
Ingredients:
1 tbsp Eden Foods sesame oil, organic, kosher
2 cloves garlic, raw
1 tbsp ginger root, raw, sliced, 1' dia
1 tsp cornstarch
2 tbsp Tropicana orange juice, 'Pure Premium'
1/4 oz Fleischmann's vinegar, rice
1/4 oz Fleischmann's cooking sherry
1/4 lb LaChoy snow pea pods, frozen, fs
1/4 lb mushroom, raw
2 medium carrot, raw
24 oz shrimp, cooked, mixed species, moist heat
2 cups brown rice, long grain, cooked
Recipe Directions:
Cook brown rice according to package directions. Combine oil, garlic, and ginger root in 3-quart casserole. Microwave, uncovered, on high (100 percent power) 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic-ginger, along with orange juice, vinegar, and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2 to 3 minutes, stirring after 1 minute. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots. Cover tightly with lid or plastic wrap turned back slightly on one side. Microwave on high until vegetables are tender-crisp, 3 to 4 minutes, stirring once. Add cooked shrimp when there is 1 to 2 minutes left in cooking time to warm them, but do not overheat or they will get tough. Serve over hot cooked rice.
Variations: Add whatever vegetables you like- the more the better- especially leafy greens! Instead of shrimp, any leftover meat can be used or 1 pound of tofu can be substituted. Instead of rice, you can use 1 cup cooked whole wheat pasta (or other whole grain such as quinoa or kamut) per serving. Sprinkle 1 tbsp ground flax seeds over the top of each serving (adds 59 calories per serving).
Serves 4: Single serving is 1/4 of the total recipe
Nutrient Analysis:
Calories: 348.37 Protein: 40.04 g Carbs: 30.99 g Total Fat: 6.41 g
Sat Fat: 1.20 g Cholesterol: 331.50 mg Sodium: 421.60 mg Fiber: 3.78 g