Ingredients:
1 tablespoon olive oil
1/4 cup finely chopped fresh gingerroot
1/4 cup finely chopped garlic
2 (32 ounce) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 ounce) cans mushrooms, drained
1 (8 ounce) cans bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon fructose
1 teaspoon crushed red pepper flakes
2 (16 ounce) packages frozen stir fry vegetables
1 lb raw shrimp, peeled,deveined
1/4 cup chopped fresh cilantro
1 (10 ounce) packages chopped frozen spinach, , thawed and pressed
Directions:
In a large pot, heat olive oil over medium heat.
Stir in ginger and garlic and cook 3 minutes, until tender.
Stir together 1 cup broth with cornstarch.
Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, shrimp, and cilantro.
Simmer until shrimp is opaque, about 10 minutes.
Stir in spinach until just wilted, 2 minutes.
Serve at once.
Servings: 20
Time preparation: 10 min.
Time total: 30 min.