Choose the peppers of your choice to spice up this easy stir-fry. Scallops, lobster or chicken can be substituted for the shrimp.
- 1 cup fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 1 teaspoon Hoisin sauce
- 1 teaspoon hot chili garlic paste
- 1/2 tablespoon canola oil
- 1 large red pepper, thinly sliced
- 1 green poblano pepper or a hot pepper of your choice, thinly sliced
- 1 cup pea pods, fresh or frozen
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 cup peanuts
- 1 pound raw or cooked shrimp, peeled and tails removed or diced chicken
- 1/2 teaspoon red pepper flakes, to taste
In a small jar or bowl, combine sauce ingredients. Set aside.
In a large skillet, heat canola oil. Add peppers and pea pods. Cook until tender. Remove from skillet and set aside. Add ginger, garlic, and peanuts. Cook over medium heat until peanuts begin to brown. Remove from pan and set aside.
Add shrimp or chicken to skillet. If shrimp is raw, cook just until they turn pink. If using chicken, cook over hot heat until chicken is brown and cooked through. Return peppers, pea pods, and ginger mixture to skillet. Stir the sauce mixture and pour into skillet. Bring to a boil while stirring. Boil for 1 minute or until sauce thickens and vegetables are heated through. Add red pepper flakes to taste or pass the pepper flakes at the table.
If desired sprinkle individual servings with additional peanuts.
Serve with rice.
Nutritional information per serving (4)
Fat, gm.: 13
Protein, gm.: 30
Carbs, gm.: 13
Cholesterol, mg.: 220
Fiber, gm.: 3.0
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