Despite recent publicity to the contrary, Chinese food is healthful. Eaten in the Asian manner-large amounts of rice, small amounts of meat and cooking fat-the food fits well into the modern Western diet.
This recipe is adapted from “Betty Crocker’s Low-Calorie Cooking.” Be sure to start cooking the rice before stir-frying the shrimp.
STIR-FRIED GARLIC SHRIMP
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 4 servings
2 large cloves garlic, minced
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2 teaspoons vegetable oil
1 pound frozen, peeled, de-veined medium raw shrimp, thawed
3 cups sliced mushrooms
1 cup green onions including tops, cut in 1-inch pieces
1/4 cup dry white wine or chicken broth
2 cups hot cooked rice
Chopped fresh cilantro or parsley
1. Cook and stir garlic in oil in 10-inch non-stick skillet over medium-high heat 1 minute. Add shrimp; stir-fry 1 minute. Stir in mushrooms, onions and wine; stir-fry until shrimp are pink and vegetables are hot, about 2 minutes longer.
2. Serve over rice sprinkled with cilantro.
Nutrition information per serving: 230 calories, 5 g fat, 210 mg cholesterol, 490 mg sodium.