Cantonese-Style Shrimp and Napa Cabbage

Serve this dish with a side of brown rice or soba noodles. It's a great way to use up cabbage too!

Yield: Serves 4 (serving size: about 3/4 cup)
Ingredients:
1/3 cup fat-free, lower-sodium chicken broth
2 tablespoons medium dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
2 teaspoons peanut oil
1 pound peeled and deveined large shrimp
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
4 cups shredded Napa cabbage
1/3 cup diagonally cut green onions
 

Preparation:
1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.

Nutritional Information:

Calories: 186
Fat: 6.7g
Saturated fat: 1.1g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 2.5g
Protein: 24.5g
Carbohydrate: 5.4g
Fiber: 1.6g
Cholesterol: 172mg
Iron: 3.1mg
Sodium: 509mg
Calcium: 92mg