Sweet and Sour Shrimp

Sweet and Sour Shrimp Recipe
This Chinese favorite can be on your table in a flash using traditional sweet-and-sour ingredients. Add crunch, not fat, by coating shrimp and tofu with cornstarch, and then pan-fry.

Yield:

4 servings (serving size: 1 cup shrimp and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 19 %
Fat 6.8 g
Satfat 1 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 19.8 g
Carbohydrate 45.4 g
Fiber 2.7 g
Cholesterol 86 mg
Iron 2.7 mg
Sodium 681 mg
Calcium 89 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
8 ounces firm light tofu
2 tablespoons cornstarch, divided
8 ounces peeled large shrimp
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 teaspoons canola oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
1 tablespoon ground fresh ginger
1 (8-ounce) can pineapple chunks in juice, drained

Preparation

1. Cook rice according to package directions, omitting salt and fat; set aside.

2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

David Bonom,

Cooking Light

May 2008
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