2 tsp. olive oil
\n8 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced
\n4 cloves garlic, minced
\n2 T. grated fresh ginger
\n8 ounces bottled clam juice
\n1\/4 tsp. crushed red pepper flakes
\n1\/4 tsp. salt
\n1 red bell pepper, diced
\n1 carrot, thinly sliced
\n5 scallions, thinly sliced
\n2 T. reduced-sodium soy sauce
\n1 T. cider vinegar
\n2 tsp. dark sesame oil
\n6 ounce skinless, boneless cod fillet, in large chunks
\n2 C. watercress
\n6 ounces medium shrimp, shelled, deveined, and halved horizontally<\/p>\n
In large saucepan, heat oil over medium heat. Add mushrooms and cook 4 minutes, stirring frequently, until tender. Add garlic and ginger and cook 2 minutes, until garlic is tender. Stir in clam juice, red pepper flakes, salt, and 2 C. of water and bring to a boil. Add bell pepper, carrot, scallions, soy sauce, vinegar, and sesame oil and boil 3 minutes. Add cod and cook 2 minutes. Add watercress and shrimp and cook 3 to 4 minutes, or until cod and shrimp are cooked through.<\/p>\n
Nutritional Information
\nYield: 4 servings
\nCalories: 185
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 8 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced 4 cloves garlic, minced 2 T. grated fresh ginger 8 ounces bottled clam juice 1\/4 tsp. crushed red pepper flakes 1\/4 tsp. salt 1 red bell pepper, diced 1 carrot, thinly sliced 5 scallions, thinly sliced 2 T. reduced-sodium soy sauce 1 T. cider vinegar 2 tsp. dark sesame oil 6 ounce skinless, boneless cod fillet, in large chunks 2 C. watercress 6 ounces medium…<\/p>\n