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Chef with red wine glass


Serves 4
Each serving equals 1 cup of fruit or vegetables


5 cups chicken stock
cup rice vinegar
2 Tbsp sugar
tsp cayenne pepper
tsp ground (dried) ginger
1 pound raw shrimp, peeled and deveined
1 cups sliced radishes,
1 cups spinach leaves, shredded
1 cup thinly sliced green onions

In a large saucepan over medium heat, bring stock to a 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 analysis per serving: Calories 371, Fat 6g, Calories from Fat 13%, Protein 39g, Carbohydrates 41g, Cholesterol 41mg, Fiber 5g, Sodium 1263mg.

The National 5 A Day Program -
Source: Radish Council



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