Ingredients:
2 tsp. citrus juice
2 tsp. cornstarch
1/4 cup citrus juice
1 Tbsp. sugar
1 Tbsp. black beans, rinsed, drained and chopped
3 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 tsp. sesame oil
2 red chilies, seeded and chopped
3/4 lb. uncooked large shrimp; fresh or frozen (thawed) peeled and de-veined
2 green onions, sliced (2 Tbsp.)
Preparation:
Mix 2 tsp. citrus juice and the cornstarch, set aside
Mix 1/4 cup citrus juice, sugar, black beans, vinegar, soy sauce, sesame
oil and chilies in a skillet or wok, heat to boiling, add shrimp.
Stir fry 4 or 5 minutes or until shrimp are pink and firm.
Stir in cornstarch mixture, cook and stir for about 1 minute or until
thickened. Stir in onions.
Nutritional Information:
Shrimp: Serving size 1 serving; cal. 105; cal. from fat 25g; fat; 3g;
saturated fat 0g; cholesterol 80 mg; sodium 560 mg; carbohydrate 10g;
dietary fiber 1g; protein 10g.
Optional: Serve on a bed of brown rice with tomatoes and green onions for
garnish.
Brown Rice: Serving size 1/2 cup (54g) about 1 cup cooked; amount per
serving: cal. 190; cal. from fat 15g; total fat 1.5g; saturated fat 0 g;
cholesterol 0 mg; sodium 20 mg; total carbohydrate 42g; dietary fiber 2g;
sugars 0g; protein 4g.
