• 1/4 cup water
• 1/2 tsp. salt
• 1 egg, (use half)
• 1/4 cup cornstarch
• 2 Tbs. vegetable oil
• 3/4 lb. large shrimp, diced, rinsed and drained
• 2-1/2 Tbs. vegetable oil, divided use
• 8 whole dried hot chili peppers, (should be smaller than 3 inch; if longer, cut in half)
• 1 tsp. cooking wine
• 2 Tbs. Lee Kum Kee soy sauce
• 1/3 cup water
• 2-1/2 tsp. water, mixed with cornstarch
• 2-1/2 tsp. cornstarch
• 1/4 cup diced green onions, (dice only the white part of the onion into 1/2 inch pieces)
• 1 tsp. ground ginger
• 1 tsp. ground garlic
• 1 tsp. crushed red chili peppers
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1 tsp. sesame oil
• 2 ounces dry roasted peanuts

1. Mix first 4 ingredients well, to make marinade . Add the shrimp and thoroughly coat, refrigerate at least one hour.

2. Combine wine, soy sauce and water and set aside.

3. Heat a clean wok on high heat for 10 seconds. Add vegetable oil and heat well.

4. Add the marinated shrimp to the wok. Stir quickly, separate the shrimp and cook for 60 seconds. Remove the shrimp, drain well.

5. Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1-1/2 tsp. vegetable oil.

6. Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds. Add diced red and yellow bell pepper and stir for 10 seconds.

7. Return the cooked and drained shrimp to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.

8. Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.

Per serving: calories 423, fat 26.5g, 55% calories from fat, cholesterol 176mg, protein 24.7g, carbohydrates 24.3g, fiber 3.2g, sugar 5.8g, sodium 691mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 2.6

  view detailed nutritional information