Title: Shrimp and Broccoli Saute
Categories: Lhj, Seafood, Main dish
Yield: 1 Servings

1/4 c Reduced-sodium soy sauce
1/4 c Chicken broth;, defatted*
2 tb Water
2 ts Cornstarch
1 ts Packed brown sugar
1 tb Vegetable oil
1 Piece (1 1/2-inches) peeled
-fresh ginger; cut into 1/4
-inch thick slices
2 Cloves garlic; halved
1 md Onion; thinly sliced
1 lb Medium shrimp; peeled and
-deveined
1/8 ts (to 1/4) red pepper flakes
4 c Small broccoli florets;
-cooked
1 c Long-grain rice; cooked

1. Combine soy, broth, water, cornstarch and brown sugar in bowl.

2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and
garlic; cook, stirring, until garlic is just golden. Discard ginger and
garlic. Add onion to skillet. Cook, stirring frequently until tender, 5
minutes.

3. Stir in shrimp and pepper, then stir in soy mixture. Cover and simmer,
stirring once, until shrimp are opaque, 3 to 4 minutes. Stir in broccoli
and heat through. Serve with rice.

*To defat broth: Freeze the both for 30 minutes until fat solidifies on
top. Remove fat with slotted spoon.

Per serving: 1167 Calories; 22g Fat (17% calories from fat); 94g Protein;
142g Carbohydrate; 690mg Cholesterol; 1239mg Sodium

NOTES : Buying bags of precut broccoli will reduce chopping time for this
quick stir-fry.

Recipe by: LHJ

Posted to MC-Recipe Digest by Lisa Minor on Feb 4,
1998