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Prep 30min
Total30min
Ingredients14
Servings4
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Ingredients
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
2
tablespoons fermented black beans, drained, rinsed and finely chopped
1
tablespoon soy sauce
2
teaspoons dry sherry
1
teaspoon grated gingerroot
1/2
teaspoon sugar
1
garlic clove, minced
1
cup chicken broth
2
tablespoons cornstarch
2
tablespoons water
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts
1
tablespoon oil
1/2
lb. shelled, deveined, uncooked medium shrimp
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Steps
1
Cook rice in 2/3 cups water as directed on package.
2
Meanwhile, in small bowl, combine beans, soy sauce, sherry, gingerroot, sugar and garlic; mix well. In another small bowl, combine broth and cornstarch; blend well. Set aside.
3
In large skillet or wok, combine 2 tablespoons water and frozen vegetables. Bring to a boil. Reduce heat to medium; cover and cook 7 to 9 minutes or until crisp-tender. Drain vegetables in colander.
4
Wipe skillet dry with paper towel. Heat oil in same skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
5
Add bean mixture; cook and stir 1 minute. Add cornstarch mixture and cooked vegetables; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over rice.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
80mg
27%
Sodium
610mg
25%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
12%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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