Cooking Done Light

This recipe only takes about 20 minutes from start to finish, but it has a great presentation that will have people thinking it took you twice as long!!

2 tablespoons hoisin sauce

2 tablespoons reduced sodium soy sauce

2 tablespoons cooking sherry (the cheap stuff works fine for this recipe!)

1 tablespoon honey

2 teaspoons cornstarch

1 tablespoon sesame oil

1 1/2 lbs large shrimp, peeled and deveined

1 tablespoon grated fresh ginger (or teaspoons dried)

1 garlic clove, minced or pressed

2 large scallions, chopped (feel free to use a small mild onion instead)

1/2 lb trimmed snow peas (just snap the ends off)

1 (8 ounce) can baby corn (drained)

1 tablespoon sesame seeds

Combine the hosin sauce, soy sauce, sherry, honey, and cornstarch in a small bowl, and set aside.

Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium high heat. Add the shrimp and stir-fry until light pink (about 3-4 minutes). Transfer the shrimp to a plate and set aside. To the skillet, add the remaining 1 teaspoon sesame oil, garlic, ginger, and scallions and stir-fry for 30 seconds to 1 minute. Add the snow peas and baby corn and stir-fry another 3 minutes, until the peas are bright green. Stir in the hoisin mixture and the reserved shrimp. Bring to a low boil and cook, stirring occasionally, until thickened (just about 1 – 2 minutes). Remove from the heat and sprinkle with the sesame seeds.

Serves 4. Per Serving (1 1/4 cups): 268 calories, 6 g total fat, 0.5 g saturated fat, 0 g trans fat, 180 mg cholesterol, 363 mg sodium, 19 g total carbs, 6 g fiber, 1 g added sugar, 34 g protein, 128 mg calcium.