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Ingredients

1 tablespoon olive oil ¼ cup chopped fresh ginger root ¼ cup chopped garlic 2 (32 ounce) packages fat-free chicken broth ½ cup cornstarch 1 (6 ounce) can mushrooms, drained 1 (8 ounce) can bamboo shoots, drained ½ cup soy sauce ¼ cup rice wine vinegar 1 tablespoon fructose (fruit sugar) 1 teaspoon crushed red pepper 2 (16 ounce) packages frozen mixed stir-fry vegetables 1 pound frozen, peeled and deveined shrimp ¼ cup chopped fresh cilantro 1 (10 ounce) package frozen chopped spinach, thawed and drained

Nutrition Info

91.3 calories carbohydrate: 12.3 g cholesterol: 34.5 mg fat: 1.3 g fiber: 2.7 g protein: 8.8 g saturatedFat: 0.2 g servingSize: - sodium: 649.6 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.

20 cups

A potful every two to three days is all you need to drop pounds fast!