Asian Shrimp and Snap Pea Stir Fry (7 pts)

By Kathy_S

Thinly sliced broccoli or asparagus spears are also tasty in this recipe.

Ingredients

• 2 tsp canola oil
• 1 large garlic clove, minced
• 2 tsp fresh ginger root, grated
• 1 small red onion, thinly sliced
• 2 cups sugar snap peas
• 1 pound shrimp, frozen, large, thawed, drained, peeled and deveined
• 1 cup chicken broth, divided
• 1 1/2 tsp cornstarch
• 2 tbsp soy sauce
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp unpacked brown sugar
• 2 cups cooked brown rice

Preparation

Step 1

Heat oil in large nonstick skillet over medium high heat. Add garlic, ginger, and onion; cook, stirring frequently, 1 minute. Add peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink. About 3 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.

Pour mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.