Stir-Fried Shrimp with Garlic and Chile Sauce

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1/2  cup  fat-free, less-sodium chicken broth
• 2  teaspoons  cornstarch
• 1  teaspoon  sugar
• 2  teaspoons  Shaoxing (Chinese rice wine) or dry sherry
• 2  teaspoons  low-sodium soy sauce
• 1/4  teaspoon  white pepper
• 1  tablespoon  canola oil
• 1 1/2  pounds  large shrimp, peeled and deveined
• 2  tablespoons  minced garlic
• 1 1/2  teaspoons  minced peeled fresh ginger
• 1  jalapeño pepper, seeded and finely chopped
• 1/2  cup  (1-inch) slices green onions
• 1/2  teaspoon  dark sesame oil
• Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

120 (0.0% from fat)

Fat:

3.5g (sat 0.5g,mono 1.4g,poly 1.2g)

Protein:

17.7g

Carbohydrate:

3.4g

Fiber:

0.3g

Cholesterol:

129mg

Iron:

2.2mg

Sodium:

200mg

Calcium:

53mg