Rice is a good source of complex carbohydrates and contains virtually no fat.
Prep and Cook Time 25 minutes
Makes 4 servings
|3/4||cup fat-free reduced-sodium chicken broth|
|1||tablespoon oyster sauce|
|1||teaspoon rice vinegar|
|2||teaspoons peanut oil|
|1||small red onion, cut into thin wedges|
|1||teaspoon minced fresh ginger|
|1||clove garlic, minced|
|1/2||pound medium shrimp, peeled and deveined|
|2||cups snow peas, cut diagonally into 1-inch pieces|
|3||cups hot cooked white rice, prepared with unsalted water|
- Blend chicken broth, oyster sauce and rice vinegar into cornstarch and sugar in small bowl until smooth.
- 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.
- Stir chicken broth mixture and add to wok. Cook 1 minute or until sauce comes to a boil and thickens. Serve over rice.
|Total Fat||3 g|
|Calories from Fat||9 %|
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