2 4-block servings
2 2/3 teaspoons light olive oil
1 tablespoon chopped jarred garlic, rinsed
1 16-ounce bag Oriental frozen vegetable mix, thawed
1/3 cup canned sliced water chestnuts, drained
1 1/2 fat 12 ounces raw large shrimp, peeled and deveined
Salt and pepper to taste
1 cup cooked barley
24 crushed dry roasted peanuts
4 teaspoons cornstarch
2 teaspoons fructose powder
4 tablespoons soy sauce
1/2 cup chicken stock
1. In a nonstick skillet over high heat, heat half the oil. Add the garlic, mixed vegetables and water chestnuts and stir-fry for 2 to 3 minutes. Remove the vegetables and set aside in a bowl.
2. Heat the remaining oil over high heat. Add the shrimp and stir-fry 3 to 4 minutes or until the shrimp turn pink. Return the cooked vegetables to the pan. Add salt and pepper to taste.
3. In a small bowl, combine the sauce ingredients. Blend well. Stir the sauce into the shrimp-vegetable mixture and heat on high until bubbly.
4. Divide the barley between two plates. Serve the shrimp-vegetable mixture on top of the barley and top with the peanuts.