MAIN DISH

SHRIMP AND ASPARAGUS STIR-FRY

• 3-inch piece ginger

Peel ginger, then cut it crosswise into ½-inch slices. Put a third of the ginger in a medium saucepan, along with the rice and 2 cups water; stir to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 20 minutes.

Meanwhile, peel and devein the shrimp, placing them in a medium bowl. Sprinkle with the cornstarch and toss lightly to coat, then add the wine, fish sauce and fish stock or clam juice to form a marinade.

Peel and cut the garlic (to taste) into very thin slices. Trim or snap off the woody ends from the asparagus; peel if desired, then cut the spears into 2-inch pieces. Mince the remaining two-thirds of the ginger slices.

Heat the oil in a large sauté pan or wok over medium-high heat. Add the garlic and ginger; stir-fry for 1 minute, until golden. Add the asparagus and stir-fry for 1 or 2 minutes, until crisp-tender. Push to the side of the pan.

Drain the shrimp, reserving the marinade.

Add the shrimp to the pan or wok and stir-fry for 2 to 4 minutes, until just opaque, then add the reserved marinade and stir-fry for 3 to 4 minutes, until it has thickened to form a sauce.

Remove the ginger slices from the cooked rice, then divide the rice among individual plates. Top with equal portions of the shrimp, asparagus and sauce. Serve immediately. Makes 4 servings.

Adapted from The Diabetic Seafood Cookbook, by Barbara Seelig-Brown (American Diabetic Association, 2009).

Per serving: 337 calories, 2 g fat (0 saturated), 130 mg cholesterol, 25 g protein, 45 g carbohydrates, 3 g fiber, 570 mg sodium.

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