Ancient Chinese secret eh? This is a spicy version of the famous dieter’s stew with bamboo shoots, shrimp, red pepper flakes and chopped spinach. Delicious stew that is not just for dieters.
Yield: 20 cups
Prep time: 15 minutes
Cook time: 30 minutes
Total Fat: 1.26 g
Total Carbohydrate: 12.33 g
Protein: 8.74 g
1 tablespoon olive oil
1/4 cup chopped fresh ginger root
1/4 cup chopped garlic
2 (32 ounce) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon fructose (fruit sugar)
1 teaspoon crushed red pepper
2 (16 ounce) packages frozen mixed stir-fry vegetables
1 pound frozen, peeled and deveined shrimp
1/4 cup chopped fresh cilantro
1 (10 ounce) package chopped frozen spinach, thawed and pressed
In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.