Stir-Fried Shrimp with Garlic and Chile Sauce

By nekmor

Ingredients

• 1/2 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
• 2 teaspoons low-sodium soy sauce
• 1/4 teaspoon white pepper
• 1 tablespoon canola oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup (1-inch) slices green onions
• 1/2 teaspoon dark sesame oil
• Cilantro sprigs (optional)

Preparation

Step 1

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

1/2 Cup Serving
WW points: 3