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Serves 4
Each serving equals 1 cup of fruit or vegetables


• 5 cups chicken stock
• ¼ cup rice vinegar
• 2 Tbsp sugar
• ¼ tsp cayenne pepper
• ¼ tsp ground (dried) ginger
• 1 pound raw shrimp, peeled and deveined
• 1½ cups sliced radishes,
• 1½ 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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