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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Chinese favorite can be on your table in a flash using traditional sweet-and-sour ingredients. Add crunch, not fat, by coating shrimp and tofu with cornstarch, and then pan-fry. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag rice |
8 ounces firm light tofu |
2 tablespoons cornstarch, divided |
8 ounces peeled large shrimp |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup low-sodium soy sauce |
2 tablespoons sugar |
3 tablespoons rice vinegar |
1 tablespoon chile paste with garlic |
2 teaspoons dark sesame oil |
2 teaspoons canola oil |
1 cup prechopped onion |
1/2 cup prechopped green bell pepper |
1 tablespoon ground fresh ginger |
1 (8-ounce) can pineapple chunks in juice, drained |
Directions:
1. Cook rice according to package directions, omitting salt and fat; set aside.
2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
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