- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts
- In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.
- In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.
- Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.
Recipe Yield: Yield: 4 servings
Nutritional Information Per Serving:
Fat: 10 grams
Fiber: 1 grams
Sodium: 223 milligrams
Cholesterol: 172 milligrams
Protein: 25 grams
Carbohydrates: 5 grams
3 Lean Meat, 2 Fat, 1/2 Fruit
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals
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