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Shortcut to tasty ethnic flavor

(ran TP ST editions)

You can save time shopping for food as well as cooking meals. This recipe for Shrimp and Broccoli Stir-Fry calls for only six ingredients plus water, so pick up bottled stir-fry sauce for a shortcut to tasty ethnic flavor.

Registered dietitian Michele Peters included the recipe in the Express Lane Dinners feature she wrote for the May-June issue of Mr. Food's Easy Cooking magazine. She suggests serving the stir-fry with white or brown rice and canned pineapple chunks or mandarin orange slices.

Shrimp and Broccoli Stir-Fry

1 tablespoon plus 2 teaspoons vegetable oil

1 tablespoon minced fresh garlic (about 3 cloves)

1 pound medium shrimp, peeled and deveined

1 red bell pepper, seeded and cut into 1-inch squares

1 bunch fresh broccoli, cut into florets

cup water

{ cup bottled stir-fry sauce

In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Add garlic and shrimp. Cook 4 minutes or until shrimp turn pink, stirring constantly. Transfer the shrimp to a plate.

In the same skillet, heat remaining 2 teaspoons oil over medium-high heat. Add red pepper and cook 2 minutes, stirring constantly. Stir in broccoli and water. Cover and cook 4-5 minutes or until broccoli is crisp-tender. Uncover and stir in stir-fry sauce and the shrimp. Cook until the shrimp are heated through and the sauce forms a glaze.

Makes 4 servings. Per serving: about 248 calories, 8 gm fat, 172 mg cholesterol, 1,260 mg sodium, 16 gm total carbohydrate, 4 gm fiber, 28 gm protein. If you wish to reduce the sodium, substitute water for half the stir-fry sauce.