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Cantonese-Style Shrimp and Napa Cabbage

Photo: John Autry; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: about 3/4 cup)
Serve this dish with a side of brown rice or soba noodles.

Ingredients

  • 1/3 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons medium dry sherry
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 teaspoons dark sesame oil
  • 2 teaspoons peanut oil
  • 1 pound peeled and deveined large shrimp
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon bottled minced garlic
  • 4 cups shredded Napa cabbage
  • 1/3 cup diagonally cut green onions

Nutrition Information

  • calories 186
  • fat 6.7 g
  • satfat 1.1 g
  • monofat 2.4 g
  • polyfat 2.5 g
  • protein 24.5 g
  • carbohydrate 5.4 g
  • fiber 1.6 g
  • cholesterol 172 mg
  • iron 3.1 mg
  • sodium 509 mg
  • calcium 92 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir with a whisk.

  2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.