2 lbs medium-size fresh shrimp, peeled and deveined
3 cup chopped Chinese cabbage
1 tbsp cornstarch
1 tbsp water
Instructions
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Set aside.
Combine wine, vinegar, and soy sauce in a small bowl, stirring well; set aside.
Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat (375) until hot. Add minced green onions, ginger-root, and minced garlic; stir-fry 1 minute. Add shrimp and asparagus, and stir-fry minutes. Add wine mixture and cabbage; stir-fry mixture 5 minutes.
Combine cornstarch and water in a small bowl, stirring until smooth. Add to shrimp mixture. Cook, stirring constantly, until mixture is thickened.
Yield- 6 servings (164 calories and 21 percent fat)
protein 25.3/fat 3/8 (sat fat 0.7)/carbohydrate 6.6/fiber 1.7/cholesterol 17.2/sodium 248.
Originally Submitted
8/27/2010
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