1 pound (20 large)shrimp, peeled, tail on.
1/2 teaspoon Chinese five-spice powder
2 tablespoons toasted sesame oil
4 cups sliced savoy or napa cabbage
1 cup snow peas, trimmed
1/2 teaspoon ground ginger
1 tablespoon diced canied ginger
1 teaspoon red pepper flakes
1 tablespoon reduced-sodium soy sauce
Juice of 1 lime
1/4 cup cilantro,leaves only, chopped
Place shrimp in colander and rinse
well. Let drain. Toss with Chinese five-spice powder. Set aside.
Place oil in 12-inch nonstick skillet over medium heat. Add cabbage, peas, ground ginger, red pepper flakes and soy sauce. Cook over medium heat, stirring often, until cabbage is tender.
Add shrimp and lime juice; stir.
Cover skillet and reduce heat to low. Heat for 3 minutes or steaming hot. Garnish with cilantro.
- Dietary Exchanges
- 2 vegetable/3 meat
- Makes 4 servings (5 shrimp with 1 cup vegetables per serving)
- Calories 234
- Fat 9 g
- Carbohydrates 12 g
- Cholestoral 172 mg
- Protein 25 g
- Sodium 318 mg