See Also: Stir-Fry Shrimp and Snow Peas(recipes)
Shrimp with Strawberries and Snow Peas(recipes)
Shrimp & Snow Peas with Rotini(recipes)
Stir-Fried Pork with Oranges and Snow Peas(recipes)
Chicken with Snow Peas(recipes)
Braised Chicken & Snow Peas(recipes)
Marinated Mushrooms, Carrots and Snow Peas(recipes)
Vegetable-Shrimp Stir-Fry(recipes)
Vegetable Shrimp Stir-Fry(recipes)
Szechuan Shrimp Stir-Fry(recipes)

Stir-Fry Shrimp and Snow Peas (recipes)




Prep and Cook Time: 25 minutes

Yield: Makes 4 servings

Rice is a good source of complex carbohydrates and contains virtually no fat.





Ingredients:



3/4cup fat-free reduced-sodium chicken broth

1tablespoon oyster sauce

1teaspoon rice vinegar

1tablespoon cornstarch

1/2teaspoon sugar

2teaspoons peanut oil

1small red onion, cut into thin wedges

1teaspoon minced fresh ginger

1clove garlic, minced

1/2pound medium shrimp, peeled and deveined

2cups snow peas, cut diagonally into 1-inch pieces

3cups hot cooked white rice, prepared with unsalted water









Preparation:





1.Blend chicken broth, oyster sauce and rice vinegar into cornstarch and sugar in small bowl until smooth.2.Heat oil in wok or large nonstick skillet over medium heat until hot. Add onion, ginger and garlic; stir-fry 2 minutes. Add shrimp and snow peas. Stir-fry 3 minutes or until shrimp is opaque.3.Stir chicken broth mixture and add to wok. Cook 1 minute or until sauce comes to a boil and thickens. Serve over rice.









Nutritional Information:







Serving Size:







Cholesterol

88 mg







Total Fat

3 g







Calories from Fat

9 %







Calories

287







Sodium

251 mg