I found this in cooking light and knew it would be a quick meal to experiment with on a rainy night!
Hubby enjoyed it – although what i listed below i have doubled the sauce ingredients (which i plan to do next time) and I used 1 jalapeno and an additional serrano chile I did not dice the chilis and kept the seeds – cause i’m like that!
|# 1 cup fat-free, less-sodium chicken broth
# 4 teaspoons cornstarch
# 2 teaspoon sugar
# 4 teaspoons Shaoxing (Chinese rice wine) or dry sherry
# 4 teaspoons low-sodium soy sauce
# 1/2 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
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 sesame oil. Garnish with cilantro sprigs, if desired.
Number of Servings: 5
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 144.5
- Total Fat: 4.3 g
- Cholesterol: 177.8 mg
- Sodium: 466.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.1 g
- Protein: 19.4 g