Stir Fried Shrimp With Garlic and Chile Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Cooking Light, Jan/Feb 2009. This has 3 points per 1/2 cup serving for those of you using Weight Watchers. Ingredients:
1/2 cup reduced-sodium fat-free chicken broth |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 teaspoons chinese rice wine or 2 teaspoons dry sherry |
2 teaspoons low sodium soy sauce |
1/4 teaspoon white pepper |
1 tablespoon canola oil |
1 1/2 lbs large shrimp, peeled and deveined |
2 tablespoons garlic, minced |
1 1/2 teaspoons fresh ginger, peeled and minced |
1 jalapeno pepper, seeded and finely chopped |
1/2 cup green onion, in 1 inch slice |
1/2 teaspoon dark sesame oil |
fresh cilantro stem (optional) |
Directions:
1. Whisk together the first six ingredients in a small bowl.
2. Heat a wok or large skillet over high heat and add canola to the pan.
3. Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
4. Add garlic, ginger, and jalapeno; stir-fry 1 minute.
5. Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
6. Remove from heat and stir in onions and sesame oil.
7. Garnish with cilantro sprigs, if desired.
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