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Prep 30min
Total38min
Servings4
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Ingredients
6
dried black (shiitake) mushrooms
1
medium carrot, cut diagonally into thin slices
3/4
pound uncooked medium shrimp in shells
1
teaspoon cornstarch
1
teaspoon water
1
tablespoon chili or vegetable oil
2
teaspoons finely chopped garlic cloves
1
tablespoon chili or vegetable oil
1/2
medium head cabbage, cut into 2x3/4-inch pieces
1/4
cup Progresso™ chicken broth (from 32-ounce carton)
4
medium green onions, cut diagonally into 1-inch pieces
1
tablespoon chili paste
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Steps
1
Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2
Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
3
Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
4
Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
5
Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
6
Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.
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Uncooked shrimp in the shell, often referred to as "green shrimp", should smell fresh with no "fishy" aroma.
To save time, pick up a package of coleslaw mix in the produce section. Use 3 cups coleslaw mix instead of the 1/2 head cabbage.
Garnish plates with Green Onion Brushes. To make, cut each green onion 2 inches above root; slice off end of root. From root end, make 2 or 3 cuts into onion. Make 2 or 3 more cuts at a right angle to first cuts. Place in ice water until flower opens up.
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Nutrition Facts
Serving Size:1 Serving
Calories
150
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
80 mg
Sodium
230 mg
Potassium
540 mg
Total Carbohydrate
12 g
Dietary Fiber
4 g
Protein
11 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
34%
34%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
2 Vegetable; 1 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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