Women Cooking Recipes

Sweet’s Sour Shrimp With Broccoli, Brussels Sprouts and Buckwheat Noodles

2 teaspoons peanut or vegetable oil
1 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
1 20-ounce can pineapple chunks in unsweetened juice
½ cup apricot preserves
2 tablespoons bottled Hoisin sauce (available in the ethnic-food section of supermarkets)
¼ teaspoon ground black pepper
2 cups Brussels sprouts, halved
2 cups broccoli florets
8 ounces soba (buckwheat) noodles

Heat oil in a large nonstick skillet over medium heat. Add shrimp and garlic and sauté 2 minutes, until just turning pink.

Add pineapple, apricot preserves, Hoisin sauce and pepper, and bring to a simmer. Add Brussels sprouts and broccoli, and simmer 5 minutes, until shrimp is cooked and vegetables are crisp-tender.

Meanwhile, cook noodles according to package directions. Arrange on individual plates and top with shrimp mixture.

Makes 4 serving.

Nutrition Score per serving (1 ½ cups):
Calories: 515
Fat: 9% (5g;