Saute 1 cup sliced mushrooms in 1 tablespoon canola oil.
Add 3 1/2 cups low-sodium chicken broth, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon each sugar and grated ginger; simmer 2 minutes.
Add 12 ounces peeled raw shrimp and 1/4 cup each peas and shredded carrots. Mix 1 tablespoon each cornstarch and cold water; add to pot.
Beat in 1 egg; simmer till cooked.
208 calories, 22g protein, 13g carbohydrate, 7g fat (1g saturated), 2g fiber.
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