Makes 4 servings
Ingredients:
- 5 cups low sodium chicken stock
- 1/4 cup rice vinegar
- 2 Tbsp sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp ground dried ginger
- 1 lb raw shrimp, peeled and de-veined
- 1 1/2 cups radishes, sliced
- 1 1/2 cups spinach leaves, shredded
- 1 cup green onions, thinly sliced
Directions:
In a large saucepan over medium heat, bring stock to boil. Stir in vinegar, sugar, cayenne, and ginger. Add shrimp and cook until shrimp turn pink and curl (about 3-4 minutes). Turn off heat, stir in radishes, spinach, and green onions. Cover and let stand 2-3 minutes before serving.
Nutritional Information (per serving - 1/4 recipe): 190 calories, 4g total fat (1g saturated fat), 12g carbohydrate, 29g protein, 1g dietary fiber, 410mg sodium, 230g cholesterol
Recipe courtesy of the Centers for Disease Control and Prevention. For more recipes and other information about fruits and vegetables visit: www.cdc.gov/nccdphp/dnpa/5aday/index.htm