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 servingsKungpaoshrimp.jpg

Ingredients

 * 1 ½ tbsp. hoisin sauce
 * 1 tbsp. dry sherry
 * 1 tsp. granulated sugar, brown or white only
 * 1 tsp. chili paste
 * 3 tbsp. chili oil, optional
 * 1 egg white
 * 1 tbsp. cornstarch
 * 1 lb. medium shrimp, shelled and deveined
 * 1 tbsp. vegetable oil
 * ½ tsp. fresh, grated ginger root
 * 1 garlic clove, minced
 * ¼ cup unsalted, dry-roasted peanuts

Directions

 * 1) In a small, fresh bowl, combine hoisin sauce, sherry, sugar, chili paste, and chili oil (optional).
 * 2) Mix well and set aside.
 * 3) In a medium bowl, combine egg white and cornstarch. Beat well.
 * 4) Add shrimp and mix well to coat. Set aside.
 * 5) Heat oil in a large skillet or a wok over medium-high heat. Add shrimp, ginger, and garlic.
 * 6) Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink then well coated. Add the hoisin-sauce mixture.
 * 7) Just mix with peanuts and serve. Have the white rice ready on the plate.

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