A vegetable-packed variation on an Asian classic that you can make in minutes. Preparation tip: For a vegan version, substitute cubes of extra-firm tofu for the shrimp. Ingredient tip: Look for hot chili oil and black bean sauce in the Asian section of your natural market.
Recipe Ingredient Details:
3/4-1 pound large shrimp (shells and tails removed)
1 teaspoon coarsely ground black pepper
1 teaspoon hot chili oil
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
1/2 pound Chinese long beans, halved (or whole green beans, trimmed)
2 cloves garlic, minced
1 small red bell pepper, cored and cut into 1/4-inch strips
2 large stalks bok choy, including leaves (thinly sliced crosswise)
1-2 tablespoons black bean sauce (to taste)
Hot, cooked soba noodles or brown rice
Rinse shrimp well, shake dry, and place in a medium bowl. Sprinkle with black pepper and hot chili oil; set aside.
In a large skillet or wok, heat olive oil and sauté onion for 2 minutes, until just tender. Add beans; toss to coat with oil and cook, tossing or stirring frequently, for 4 minutes. Add garlic, red bell pepper, and bok choy; cover and cook for an additional 4 minutes.
Add shrimp and cook, stirring, for 2–3 minutes, until shrimp are opaque and vegetables are crisp-tender. Stir in black bean sauce and cook for 1 minute longer to blend flavors. Serve hot over noodles or brown rice.
Recipe Additional Notes:
PER SERVING (with 1/2 cup low-sodium soba noodles): 227 cal, 24% fat cal, 6g fat, 1g sat fat, 129mg chol
Thu, 2006-08-31 14:06