Shrimp Szechuan with Rice

Name: Shrimp Szechuan with Rice
Cook time: 20 min
Yield: 2

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 2

Serving Size: 1 cup shrimp and vegetables over 1/2 cup rice

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Ingredients

1 tablespoon canola oil
1/2 cup bean sprouts
1/2 cup green bell pepper
1/2 cup onion
1/2 cup raw mushroom pieces
1 teaspoon ginger root
1/2 teaspoon garlic powder
1 tablespoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 teaspoon red pepper flakes
1/3 cup low-sodium chicken broth
3 tablespoons sherry wine
1 teaspoon cornstarch
4 ounces shrimp, cooked
1 cup hot cooked white rice

Nutrients per serving

Calories 274

Protein 17 g

Carbohydrates 30 g

Fat 10 g

Cholesterol 115 mg

Sodium 261 mg

Potassium 352 mg

Phosphorus 163 mg

Calcium 43 mg

Fiber 1.6 g

Preparation

Chop bell pepper, onion and mushroom pieces. Mince ginger root.
Heat oil in a large nonstick frying pan or wok. Saute the bean sprouts, bell peppers, onions, mushrooms and ginger root. Stir in the garlic powder.
Mix the sesame oil, soy sauce, red pepper flakes, sherry, chicken broth and cornstarch together in a large jar with a tight lid. Shake mixture until the cornstarch is dissolved.
Add this mixture to the vegetables in the frying pan. Add the shrimp. Cook stirring constantly until the mixture thickens slightly and the shrimp are heated through.
Serve over hot rice.

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Renal and renal diabetic food choices

1 meat
1-1/2 starch
1 vegetable, medium potassium
1 fat

Carbohydrate choices

Helpful hints

To make the assembly of the meal easy and fast, get all the ingredients ready before you start cooking.
Frozen chopped onion and green pepper can be used in place of fresh vegetables.
Canned mushrooms are not a good choice due to high sodium content.
Adjust the red pepper flakes to your own tolerance for heat.
Do not overcook the shrimp, as it will be dry and tasteless.

Related Tags:

Chinese Lower Protein One-Dish Meal Shrimp Stir-fry

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Submitted by:

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CSR, CDE and Dorothy Gordon BS, RN. Submitted by DaVita dietitian Sara from California.

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