* Exported from MasterCook * Zesty Stir Fried Shrimp And Vegetables Recipe By :Sunkist Growers Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup low sodium chicken broth 1 tablespoon cornstarch 1/2 lemon -- grated peel and juice 1 teaspoon soy sauce 2 teaspoons vegetable oil 1 teaspoon sesame oil 3/4 pound raw medium shrimp -- peeled and deveined 1 medium garlic clove -- minced 16 small button mushrooms -- (1-inch diameter) 3/4 cup red bell pepper -- 1/2-inch squares 1 small onion -- sliced 1/2 cup frozen peas -- thawed 12 ounces cooked Chinese-style noodles -- or more Combine chicken broth, cornstarch, lemon juice and soy sauce; reserve. In large non-stick skillet, sprayed with nonstick cooking spray, heat 1 teaspoon vegetable oil and sesame oil. Stir-fry shrimp with garlic until shrimp just turns pink, about 2 1/2 to 3 minutes. Remove shrimp with slotted spoon. Add remaining one teaspoon vegetable oil to skillet and stir-fry mushrooms, red pepper and onion with lemon peel until vegetables are just tender, about 2 1/2 to 3 minutes. Stir in cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. Add shrimp and peas; heat. Serve on cooked noodles. Garnish with lemon cartwheel slices, if desired. Makes 4 servings. Each 328 calories, 26 g protein, 7 g fat (20%), 1 g saturated fat, 43 g carbohydrates, 7 g fiber, 313 mg sodium, 130 mg cholesterol. Reprinted in Quick&Light Spring 99; mc by kitpath@earthlink.net From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Shanghai Style Recipe By :FBNR: Diabetic Bold Flavors Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried Chinese black mushrooms 1/2 cup defatted low-salt chicken broth 2 tablespoons ketchup 2 teaspoons dry sherry 1 teaspoon low-sodium soy sauce 1 teaspoon red wine vinegar 1/4 teaspoon sugar 1 1/2 teaspoons vegetable oil -- divided 1 teaspoon minced fresh ginger 1 clove garlic -- minced 1 large tomato -- peeled, seeded and chopped 1 green onion -- finely chopped 4 tablespoons water -- divided 1 teaspoon cornstarch 1 pound zucchini -- 1" diagonal slices -- (about 3 medium) 1/2 small yellow onion -- cut into wedges (and separated) Soak mushrooms in warm water 20 minutes. Drain, reserving 1/4 cup liquid. Squeeze out excess water. Discard stems; slice caps. Combine reserved 1/4 cup mushroom liquid, chicken broth, ketchup, sherry, soy sauce, vinegar and sugar in small bowl. Set aside. Heat 1 teaspoon oil in large saucepan over medium heat. Add ginger and garlic; stir-fry 10 seconds. Add mushrooms, tomato and green onion; stir-fry 1 minute. Add chicken broth mixture; bring to a boil over high heat. Reduce heat to medium; simmer 10 minutes. Combine 1 tablespoon water and cornstarch in small bowl; set aside. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium heat. Add zucchini and yellow onion; stir-fry 30 seconds. Add remaining 3 tablespoons water. Cover and cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add tomato mixture to skillet. Stir cornstarch mixture and add to skillet. Cook until sauce boils and thickens. Nutrients per Serving: Calories 72, % calories from fat 23%, Total Fat 2 g, Sat. Fat 1 g, Protein 3 g, Carbohydrates 12 g, Cholesterol 0 mg, Sodium 156 mg, Dietary Fiber 3g Dietary exchanges: 2 Vegetable, 1 Fat Cuisine: "Bold Flavors" Source: "Favorite Brand Name Recipes: Diabetic (Vol.6 No.9 Aug-97)" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 25 Apr 2000" - - - - - - - - - - - - - - - - - - -