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Honey-Maple Trail Mix
A DaVita dietitian shares a kidney-friendly snack that is both nutritious and delicious: Honey-Maple Snack Mix.
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Shrimp Szechuan with Rice
Portions:
2
Serving Size:
1 cup shrimp and vegetables over 1/2 cup rice
- Diet Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
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
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.
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.
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
Renal and renal diabetic food choices
- 1 meat
- 1-1/2 starch
- 1 vegetable, medium potassium
- 1 fat
Carbohydrate choices
2
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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