HEART HEALTHY RECIPE (DINNER): SICHUAN SHRIMP AND VEGETABLES

·         1 pound raw, cleaned and deveined shrimp

·         ½ cup water

·         ¼ cup brown rice vinegar

·         1 TBSP cornstarch

·         1 tsp. light soy sauce

·         1 TBSP hoisin sauce

·         2 tsp. grated ginger

·         2 tsp. chili puree with garlic

·         1 TBSP canola oil or sesame oil

·         1 medium onion, cut into 1-inch pieces

·         2 cloves garlic finely chopped 1 large red pepper, cut julienne

·         2 cups broccoli or 2 cups broccoli slaw

·         1 cup mushrooms sliced

·         1 cup mung bean sprouts

1.      Mix water, brown rice vinegar, cornstarch, hoisin sauce, soy sauce and chili puree in a medium bowl

2.      Heat wok or 12-inch skillet over high heat until hot

3.      Add 1 tablespoon oil; rotate wok to coat sides

4.      Add shrimp, garlic and ginger root, stir-fry 1 minute, or until shrimp are fully cooked

5.      Remove cooked shrimp and into a bowl and set aside

6.      Add broccoli, bell pepper, onion and mushrooms and stir-fry 2 minutes

7.      Add bean sprouts and sauce; heat to boiling stirring constantly

8.      Cook for 1 minute after sauce comes to a boil

9.      Stir in cooked shrimp

Servings:  4

Serving size:  1¼ cup

Nutritional Information

Calories:  184

Fat:  4 g

Saturated Fat:  1 g                          

Cholesterol:  230 mg              

Sodium:  400 mg                  

Carbohydrate:  18 g            

Fiber:  3 g

Protein:  19 g

"The Perfect Day"
By: Nanette Cameron, RD