SESAME-GLAZED SHRIMP WITH SNOW PEAS AND BABY CORN - 6 points

By Nana_CAM

Quick and easy, yet festive enough for company, this colorful shrimp and vegetable stir-fry boasts an aromatic mixture of Asian sauces laced with sherry and honey.

Spoon the stir-fry over a quick-to-prepare low-fat Asian noodle, such as rice stick vermicelli.

Ingredients

• 2 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sherry
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 1 tablespoon Asian (dark) sesame oil
• 1 1/2 pounds large shrimp peeled and deveined
• 1 tablespoon grated peeled fresh ginger
• 1 garlic clove, minced
• 2 large scallions, chopped
• 1/2 pound snow peas, trimmed
• 1 (8-ounce) can baby corn, drained
• 2 teaspoons sesame seeds

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

1. Combine the hoisin sauce, soy sauce, sherry, honey, and cornstarch in a small bowl.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and stir-fry until pink, 3-4 minutes, transfer the shrimp to a bowl.
To the skillet, add the remaining 1 teaspoon oil, the ginger, garlic, and scallions, stir-fry 30 seconds. Add the snow peas and baby corn and stir-fry until snow peas are bright green, about 3 minutes. Stir in the hoisin mixture and the reserved shrimp. Bring to a boil and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from the heat and stir in the sesame seeds.