Archive for Tuesday, January 18, 2005

Dietitian to share tips on ‘Jayni’s Kitchen’

January 18, 2005

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Join "Jayni's Kitchen" this week for "Lose 10 Pounds with Denise DeTommaso." DeTommaso is a registered dietitian at Lawrence Memorial Hospital.

Host Jayni Carey will prepare the following recipe and more on her show.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Stir-fried shrimp with snow peas and mushrooms

2 teaspoons cornstarch

1 teaspoons dry sherry

4 teaspoons peanut oil, divided

1 pound fresh shrimp, shelled and deveined

1 tablespoon fresh ginger root, peeled and minced

1 garlic clove, minced

16 snow peas, trimmed and strings removed

8 ounces fresh shiitake mushrooms, cleaned, stems removed and caps cut into 1 inch pieces

1/4 cup reduced sodium chicken broth

1/4 teaspoon Asian sesame oil

salt and black pepper

In small bowl, combine the cornstarch, dry sherry and 2 teaspoons of water and set aside.

Pre-heat a heavy skillet over medium-high heat, add 2 teaspoons of the peanut oil and tilt the skillet to coat evenly with the oil. When hot, add the shrimp and stir-fry for about 3 minutes to partially cook. Transfer the shrimp to a bowl and reserve.

Return the skillet to high heat. Add the remaining 2 teaspoons of peanut oil, again tilting the skillet to coat evenly with the oil. Add the ginger and garlic and stir-fry for about 30 seconds. Add the snow peas, mushrooms and the partially cooked shrimp to the skillet. Stir-fry until the snow peas are bright green, 30 to 60 seconds. Pour in the chicken broth and cook until the shrimp are cooked through, 2 to 3 minutes. Stir the cornstarch mixture to re-combine and pour it into the skillet. Cook, stirring, until the sauce thickens, 2 to 3 minutes. Add the sesame oil and salt and pepper, to taste. Serve the stir-fry over rice, or alone with a green side salad. Serves 4.

Tip: Skinless, boneless chicken breasts (12 ounces) cut into 1-inch cubes may be used in place of the shrimp.

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