What's for dinner?

Shared with Taste of Home by Janet Edwards of Beaverton, Oregon  this dish is delicious, healthy, diabetic friendly and fast.  

Peking Shrimp photo by Taste of Home: click here to go to the original posting

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• Prep/Total Time: 25 min.
• Yield: 4 Servings

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Ingredients

• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1/4 cup corn syrup
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sherry or chicken broth
• 1 garlic clove, minced
• 1/4 teaspoon ground ginger
• 1 small green pepper, cut into 1-inch pieces
• 2 tablespoons canola oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 medium tomato, cut into wedges
• Hot cooked rice, optional

Directions

• In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
• In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; stir-fry 3 minutes longer or until shrimp turn pink.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts3/4 cup (calculated without rice) equals 237 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 532 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

Originally published as Peking Shrimp in Light & Tasty June/July 2005, p37