1 oz. cellophane noodles
\n1 tsp. canola oil
\n1\/2 lb. large shrimp, peeled and deveined
\n2 scallions, white and 3 inches of green, chopped
\n1\/2 T. grated fresh ginger
\n1 tsp. minced fresh garlic
\n1\/4 C. water
\n1 T. hoisin sauce
\n2 T. Chinese cooking wine
\n3 T. low-sodium soy sauce
\n1 tsp. chili puree with garlic sauce
\n1\/2 lb. broccoli, stems peeled and chopped, florets, cut into bite sized pieces<\/p>\n
Place the cellophane noodles in a bowl and cover with hot water for 20 minutes; drain. Using kitchen shears, cut into 2 inch pieces. Place the oil in a wok or nonstick skillet. Heat until hot but not smoking. Saut\u00e9 the shrimp for 1 minute on each side. Remove to a plate. Add the scallion, ginger, and garlic; saut\u00e9 for 1 minute. Combine the water, hoisin sauce, wine, soy sauce, and chili puree. Pour into wok and add the broccoli. Stir-fry until crisp cooked, about 1 to 2 minutes. Return the shrimp and cook until the shrimp are cooked through, another 2 to 3 minutes Stir in the noodles and raise heat. Stir until the sauce is incorporated into the noodle mixture. Serve immediately.<\/p>\n
Yield: 2 servings
\nCalories: 217
\nFat: 4g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 oz. cellophane noodles 1 tsp. canola oil 1\/2 lb. large shrimp, peeled and deveined 2 scallions, white and 3 inches of green, chopped 1\/2 T. grated fresh ginger 1 tsp. minced fresh garlic 1\/4 C. water 1 T. hoisin sauce 2 T. Chinese cooking wine 3 T. low-sodium soy sauce 1 tsp. chili puree with garlic sauce 1\/2 lb. broccoli, stems peeled and chopped, florets, cut into bite sized pieces Place the cellophane noodles in a bowl and cover…<\/p>\n