Kung Pao Shrimp

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: The Complete Idiot's Guide to Terrific Diabetic Meals
 * Yield: 4 servings

Ingredients

 * 1½ tbsp hoisin sauce
 * 1 tbsp dry sherry
 * 1 tsp granulated sugar
 * ½ to 1 tsp chili paste
 * 1 egg white
 * 1 tbsp cornstarch
 * 1 lb medium shrimp, shelled and deveined
 * 1 tbsp vegetable oil
 * ½ tsp fresh grated gingerroot
 * 1 garlic clove, minced
 * ¼ cup unsalted, dry-roasted peanuts

Directions

 * 1) In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste.
 * 2) Mix well and set aside.
 * 3) In a medium bowl, combine egg white and cornstarch.
 * 4) Beat well.
 * 5) Add shrimp and mix well to coat.
 * 6) Set aside.
 * 7) Heat oil in large skillet or wok over medium-high heat.
 * 8) Add shrimp, ginger, and garlic.
 * 9) Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink.
 * 10) Add hoisin-sauce mixture.
 * 11) Cook, stirring, for 1 to 2 minutes or until shrimp are well coated.
 * 12) Stir in peanuts and serve.

Nutritional information
Per serving (4 ounces):
 * 236 Calories | 25g Protein | 5g Carbs | 1g Dietary Fiber | 10g Fat | 172mg Cholesterol | 223mg Sodium
 * Exchanges: 3 Lean Meat | 2 Fat | 1/2 Fruit
 * Glycemic Index: 28
 * Glycemic Load: 1