DiabeticLifestyle is now OnTrackDiabetes.com! Learn more.
Diabetes-Friendly Recipes

Spicy Shrimp and Broccoli Stir-Fry

(makes 2 servings)

1ounce (30 g) cellophane noodles
1teaspoon (5 ml) canola oil
1/2pound (240 g) large shrimp, peeled and deveined
2scallions, white and 3 inches of green, chopped
1/2tablespoon (7.5 ml) grated fresh ginger
1teaspoon (5 ml) minced fresh garlic
1/4cup (60 ml) water
1tablespoon (15 ml) hoisin sauce
2tablespoons (30 ml) Chinese cooking wine
3tablespoons (45 ml) low-sodium soy sauce
1teaspoon (5 ml) chili puree with garlic sauce
1/2pound (240 g) broccoli, stems peeled and chopped, florets, cut into bite sized pieces
  1. Place the cellophane noodles in a bowl and cover with hot water for 20 minutes; drain. Using kitchen shears, cut into 2 inch pieces.
  2. Place the oil in a wok or nonstick skillet. Heat until hot but not smoking. Sauté the shrimp for 1 minute on each side. Remove to a plate.
  3. Add the scallion, ginger, and garlic; sauté for 1 minute. Combine the water, hoisin sauce, wine, soy sauce, and chili puree. Pour into wok and add the broccoli. Stir-fry until crisp cooked, about 1 to 2 minutes. Return the shrimp and cook until the shrimp are cooked through, another 2 to 3 minutes
  4. Stir in the noodles and raise heat. Stir until the sauce is incorporated into the noodle mixture. Serve immediately.
Per serving:217 calories (14% calories from fat), 20 g protein, 4 g total fat (90.4 g saturated fat), 25 g carbohydrates, 4 g dietary fiber, 135 mg cholesterol, 892 mg sodium*
Diabetic exchanges:3 very lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 1/2 vegetable)

Note: Not appropriate for a low-sodium diet; using chicken instead of shrimp and dry white wine instead of Chinese cooking wine will drop the sodium level by another 200 mg.



There are no reviews for this recipe. Log in or register to review this recipe.