Stir- Fried Broccoli and Shrimp

Ingredients

• 3 tablespoons Dry sherry
• 1 tablespoon Reduced-sodium soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon ginger grated
• 1 teaspoon Corn starch
• 1 tablespoon Canola Oil
• 1 tablespoon Canola Oil
• 3 each Garlic cloves minced
• 1/2 pound Broccoli Florets abouth 4 cups
• 1/2 pound Shrimp deveined & peeled
• 1 8 oz. can sliced water chestnuts drained
• 2 each Scallions sliced

Instructions

1. Directions:
2. • In a small bowl, stir together the sherry, soy sauce, hoisin sauce, ginger, and corn starch.
3. • Heat 1 Tbs. of the oil in a large, non- stick skillet over medium- high heat. Add the garlic and
4. stir- fry for 30 seconds. Add the broccoli and ¼ cup of water and cook until the broccoli is bright
5. green and all the water has cooked off, about 2 minutes. Remove from the skillet.
6. • Add the remaining 1 Tbs. of oil and stir- fry the shrimp until just pink, 2 - 3 minutes. Stir in the
7. soy sauce mixture and bring to a boil. Return the broccoli to the pan, add the water chestnuts,
8. and toss with the sauce. Sprinkle the scallions on top.
9. Serves 2.
10. Nutrition Information:
11. Per serving (2 cups + ½ cup brown rice)—
12. Calories: 430
13. Sodium: 580 mg
14. Total Fat: 16 g
15. Saturated Fat: 2.5 g
16. Carbohydrates: 42 g
17. Protein: 30 g
18. Fiber: 8 g