Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion
4 c Snow peas, trimmed
1/2 lb Vermicelli noodles
2 ts Vegetable oil
3 Garlic cloves, minced
2 ts Gingerroot, minced
1 lb Large shrimp, peel/devein
1/2 c Chicken stock
1/4 c Hoisin sauce
1 tb Soy sauce
2 ts Rice vinegar
1 ts Cornstarch
1 ds Hot pepper sauce
2 tb Unsalted roast peanuts,
-chopped

Serve with: Green Salad with Low-fat Ranch Dressing Crispy Bread
Sticks Pears with Cheddar cheese Gingersnap cookies

A stir-fry with shrimp, vegetables and noodles that make a great
one-dish meal. When using a nonstick skillet to stir-fry, you need
only a tiny amount of oil. For dessert, cheese and pears round out
the four food groups in this meal. Gingersnap cookies are a good
choice since they satisfy a sweet craving but are lower in fat than
most types of cookie.

Sweet and spicy shrimp make an easy, impressive dinner. If you
prefer, you can use wide noodles.

Cut onion in half lengthwise; slice lengthwise into thin strips. Cut
snow peas in half diagonally; set aside.

In a large pot of boiling salted water, cook noodles for 7 minutes or
until tender but firm; drain.

Meanwhile, in nonstick wok or large skillet, heat oil over medium-high
heat; cook onion, garlic and ginger, stirring, for 2 minutes. Add
shrimp and snow peas; cook, stirring, for 1 minute.

In bowl, whisk together stock, hoisin sauce, soy sauce, vinegar,
cornstarch and hot pepper sauce; stir into shrimp mixture. Increase
heat to high; cook, stirring, for 3 minutes or until shrimp are firm
and pink and sauce is thickened.

Toss noodles with shrimp mixture. Sprinkle with peanuts.

Per serving: about 440 calories, 30 g protein, 8.4 g fat, 60 g
carbohydrate, high source fibre, excellent source of iron. Friday's
Menu: Calories Fat(g) Stir-fry shrimp 440 8.4 green salad 25
0.3 1 tb low-fat dressing 25 2.2 2 bread sticks 77 0.6
1 pear 100 0.7 1 oz cheddar 86 5.4 2
gingersnaps 74 1.6

Total: 827 19.2 Percent from fat: 21
percent

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb
96
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