You can use chicken, scallops, or tofu instead of shrimp.
Total time to prepare: 25 minutes
3 Tbs. dry sherry
1 Tbs. reduced-sodium soy sauce
1 Tbs. hoisin sauce
1 tsp. grated ginger
1 tsp. corn starch
1 Tbs. + 1 Tbs. canola oil
3 cloves garlic, minced
½ lb. broccoli florets (4 cups)
½ lb. peeled, deveined shrimp
1 8 oz. can sliced water chestnuts, drained
2 scallions, sliced
• In a small bowl, stir together the sherry, soy sauce, hoisin sauce, ginger, and corn starch.
• Heat 1 Tbs. of the oil in a large, non-stick skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the broccoli and ¼ cup of water and cook until the broccoli is bright green and all the water has cooked off, about 2 minutes. Remove from the skillet.
• Add the remaining 1 Tbs. of oil and stir-fry the shrimp until just pink, 2-3 minutes. Stir in the soy sauce mixture and bring to a boil. Return the broccoli to the pan, add the water chestnuts, and toss with the sauce. Sprinkle the scallions on top.
Per serving (2 cups + ½ cup brown rice)—
Sodium: 580 mg
Total Fat: 16 g
Saturated Fat: 2.5 g
Carbohydrates: 42 g
Protein: 30 g
Fiber: 8 g