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Ingredients Jump to Instructions ↓

  1. 4 Portions raw shrimp,peeled and deveined (about 1 pound)

  2. 1 1/2 tsp. corn starch

  3. 1/8 tsp. pepper

  4. 1/4 cup fat free reduced sodium chicken broth

  5. 1/4 cup ketchup

  6. 2 TBSP. lite soy sauce

  7. 2 TBSP. rice vinegar

  8. 2 TBSP. chili garlic sauce

  9. 2 tsp. olive oil

  10. 6 cloves garlic, minced

  11. 1 tsp. fresh ginger, grated

  12. 1 shallot, minced

  13. 1 jalapeno, seeded and minced (I only used about a quarter of the jalapeno and it was PLENTY hot with the chili sauce)

  14. 1/4 cup egg substitute

  15. 4 portions jasmine rice (I used brown rice)

  16. Prepare rice according to its directions.

  17. In a mixing bowl, stir together shrimp, cornstarch, and white pepper; set aside.

  18. In another bowl, combine broth, ketchup, soy, rice vinegar, and chili garlic sauce; set aside.

  19. 30 seconds. Add shrimp mixture to the wok and stir fry for 2 minutes. Then add the chicken broth mixture and stir fry for 1 minute.

  20. While stirring, slowly pour the egg substitute into the shrimp mixture. Continue to cook, stirring constantly for another 30 seconds.

  21. 1/4 cup

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