1 1/2 C. long-grain white rice
3/4 C. fat-skimmed chicken broth
2 T. soy sauce
2 T. white wine vinegar
1 T. cornstarch
1 1/2 tsp. sugar
1/2 tsp. hot chili flakes
1/4 tsp. salt
1 lb. broccoli florets, rinsed and cut into 1-inch-wide pieces
1 tsp. salad oil
1 T. minced fresh ginger
2 tsp. minced garlic
1 lb. (41 to 50 per lb.) shelled, deveined shrimp
1/4 C. chopped roasted, salted peanuts

In a 2- to 3-quart pan, combine rice and 23/4 C. water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl. Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth. In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 C. water. When boil-ing, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

Yield: 4 servings
Calories: 492
Fat: 8.9g
Fiber: 4.7g