Ingredients:
1 cup mushrooms, sliced
1 Tbsp canola oil
3 ¼ c chicken broth
¼ c rice wine vinegar
2 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp grated fresh ginger
12 oz peeled raw shrimp
¼ c peas
¼ c shredded carrots
1 Tbsp cornstarch
1 egg
Directions:
Saute mushrooms in canola oil. Add chicken broth, vinegar, soy sauce, sugar and ginger, simmer 2 minutes. Add shrimp, peas and carrots. Mix cornstarch with 1 Tbsp cold water and add to sauce pan. Beat in one egg, simmer until shrimp is pink and cooked through.
208 calories, 22 grams protein, 7 grams fat, 13 grams carbohydrate
