SHRIMPS WITH ASPARAGUS, TOFU AND OYSTER SAUCE

PORTIONS: 3

INGREDIENTS

12 oz shrimps, peeled and deveined
12 oz tofu, diced
cooking spray
½ cup onions sliced
2 cups celery, sliced diagonally
½ carrots, thin sliced diagonally
1 cup Napa cabbage (Chinese cabbage)
1 lb asparagus, cooked and cut in 2" pieces
1 tsp vegetable oil
1 tsp minced ginger
2 cups chicken broth, without salt
½ tsp salt
1 tbsp soy sauce
3 ½ tbsp oyster sauce
2 ½ tbsp cornstarch
2 ½ tbsp water

PREPARATION

MAKE SAUCE FIRST

In a small pot at medium temperature, heat the oil, and saute the ginger for 30 seconds.
Add chicken broth, salt, soy sauce, oyster sauce, let it boil
Mix the cornstarch with cold water and stir into the sauce, let it thick and cook for a minute.

SAUTE THE SHRIMPS WITH THE TOFU AND VEGETABLES

In a large saute pan spray it lightly with cooking oil.
Add onions and cook for a minute.
Add shrimps, celery, carrots, napa cabbage and cook until shrimps are done.
Add tofu, asparagus, heat it up.
Stir in enough sauce to coat the food and serve.

NUTRITION FACT

Calories                  288.4          Monounsaturated Fat     2.0 g          Carbohydrate        27.1 g
Total Fat                     6.5 g       Cholesterol                 161.2 mg       Dietary Fiber          5.3 g
Saturated Fat              1.5 g        Sodium                       650.6 mg       Sugars                    1.5 g
Polyunsaturated Fat    3.5 g       Potassium                 1,329.8 mg       Protein                  33.8 g