Serves: 4
Total Calories: 413

3/4 pound raw-medium shrimp, peeled, deveined and cut lengthwise in half
2 tablespoons cornstarch
4 teaspoons dry sherry, or rice wine, if desired
1/4 teaspoon salt
1 cup fat-free reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 tablespoon chili puree
2 teaspoons sugar
2 teaspoons grated ginger root
1 1/2 teaspoons Chinese black vinegar or balsamic vinegar
3 cloves garlic, finely chopped
1 tablespoon water
2 1/2 cups frozen sugar snap peas, baby carrot and pearl onion mixture
1 cup canned (drained) baby corn
1/2 cup canned whole straw mushrooms, drained
1 jalapeno chiles, thinly sliced into rings, seeded if desired

Mix shrimp, 1 tablespoon of the cornstarch, 2 teaspoons of the sherry and the salt in small glass or plastic bowl. Cover and refrigerate at least 20 minutes but no longer than 8 hours. Mix broth, soy sauce, chili puree, sugar, gingerroot, remaining 2 teaspoons sherry, the vinegar and garlic. Mix remaining 1 tablespoon cornstarch and the water. Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add shrimp stir-fry 2 to 3 minutes or just until shrimp are pink. Remove shrimp from wok. Add frozen vegetables to wok stir-fry 1 minute. Add broth mixture cover and simmer 5 to 6 minutes or until carrots are tender. Stir in corn and mushrooms. Stir in cornstarch mixture cook and stir until thickened. Stir in shrimp and chili heat through.
1 Serving: Calories 165 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 120mg Sodium 900mg Carbohydrate 25g (Dietary Fiber 4g) Protein 18g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 413
Calories from Fat: 26

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