1/4 C. chopped fresh ginger root

1/4 C. chopped garlic

2 (32 oz.) packages fat-free chicken broth

1/2 C. cornstarch

1 (6 oz.) can mushrooms, drained

1 (8 oz.) can bamboo shoots, drained

1/2 C. soy sauce

1/4 C. rice wine vinegar

1 T. fructose (fruit sugar)

1 tsp. crushed red pepper

2 (16 oz.) packages frozen mixed stir-fry vegetables

1 lb. frozen, peeled and deveined shrimp

1/4 C. chopped fresh cilantro

1 (10 oz.) package chopped frozen spinach, thawed and pressed

 

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 C. broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes.

 

 

Yield:

Calories:

Fat:

Fiber: