CHEF JEFF — ONE BYTE AT A TIME: Wok-Flashed Shrimp

Seafood makes a great centerpiece for a Chinese stir-fry.

Wok-Flashed Shrimp

¾ pound large shrimp, peeled and deveined

1 tablespoon cornstarch

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon diced fresh ginger (or 1 teaspoon ground)

1 tablespoon canola oil

5 cloves garlic, crushed

Place shrimp in bowl of water to soak while you prepare other ingredients. Mix cornstarch, salt, black pepper, ginger together in medium-size bowl. Remove shrimp from water, pat dry with paper towel, add to cornstarch mixture. Toss well to make sure all of shrimp are covered with mixture. Heat oil in wok or skillet over high heat. When oil is smoking, add shrimp, garlic. Stir-fry 4 to 5 minutes. Serve shrimp over rice.

Yield: Serves 2.

Approximate nutritional analysis per serving: 230 calories, 9 grams fat (no saturated), 201 milligrams cholesterol, 27 grams protein, 9 grams carbohydrates, 1 gram fiber, 781 milligrams sodium, 3 grams sugars.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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