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Prep 10min
Total1hr10min
Servings4
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Ingredients
1
egg white
1/4
teaspoon salt
2
teaspoons dry sherry, if desired
1
teaspoon vegetable oil
1
pound uncooked medium shrimp, peeled and deveined
1 1/2
tablespoons cornstarch
1
cup fat-free reduced-sodium chicken broth
3
tablespoons soy sauce
1 1/2
tablespoons grated gingerroot
1 1/2
teaspoons cornstarch
1
package (8 ounces) dried Chinese noodles or 8 ounces uncooked thin spaghetti
6
green onions, cut into 3/4-inch pieces
6
bok choy stems with leaves, sliced (3 cups)
2
medium stalks celery, cut into diagonal slices (1 cup)
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Steps
1
Beat egg white, salt, sherry and oil in medium glass or plastic bowl. Stir in shrimp.
Stir in 1 1/2 tablespoons cornstarch. Cover and refrigerate at least 30 minutes but no
longer than 8 hours.
2
Mix broth, soy sauce, gingerroot and 1 1/2 teaspoons cornstarch.
3
Cook noodles as directed on package; remove noodles from cooking water with tongs
and drain well. Stir shrimp into boiling noodle water. Gently stir in circular motion about
2 minutes or just until shrimp are pink; drain.
4
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high
heat until cooking spray starts to bubble. Add green onions, bok choy and celery; stir-fry 3
minutes. Add broth mixture; cook and stir 1 1/2 minutes. Stir in noodles and shrimp;
heat through.
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Like people, shrimp come in all shapes and sizes. We've called for medium
shrimp in this recipe, which provide about 31 to 35 pieces of shrimp per pound. Larger
shrimp also may be used, but remember the larger the shrimp, the higher the price per
pound.
For a refreshing change of pace, substitute imitation crab for the shrimp in
this recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
160mg
Sodium
1290mg
Total Carbohydrate
39g
Dietary Fiber
2g
Protein
23g
% Daily Value*:
Iron
26%
26%
Exchanges:
2 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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