Home > Special Diets > Diabetes Recipes > Fish and Seafood > Shrimp And Cashew Stir-Fry
Shrimp And Cashew Stir-Fry
If snow peas are not available, substitute petit peas.
Ingredients
2 teaspoons rice wine or dry sherry
2 teaspoons reduced-sodium soy sauce
1 pound (450 g) fresh shrimp, shelled and deveined
1 tablespoon canola oil
2 teaspoons grated fresh ginger
1 green onion, including top, chopped
1 garlic clove, minced
1 (10-ounce/280-g) package frozen snow peas, thawed
¼ cup (30 g) cashews
2 to 3 drops sesame oil
2 cups cooked white rice (¾ cup/100 g uncooked)
Details
Serves: 4
Method
In a medium bowl, combine rice wine or sherry and soy sauce. Add shrimp and toss to coat; set aside for 15 minutes. Heat oil in a large nonstick stir-fry pan. Add ginger, green onion, and garlic and sauté a few seconds. Drain shrimp and pat with paper towel. Add shrimp to pan and stir-fry, turning, 1 to 2 minutes. Add snow peas and cashews. Stir-fry 1 minute longer or until heated through. Remove from heat, drizzle with sesame oil, and toss to coat. Serve over rice.
Each serving contains:- Cal.320, Cal. from Fat 79, Protein 23g, Carb.36g, Total Fiber 4g, Total Fat 9g, Sat. Fat 1g, Chol.161mg, Sodium 291mg
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