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 - www.5aday.gov
Source: Radish Council