Categories: Main Dish, Shrimp, Stir-fry, Weight Watchers

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1/2 cup low sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon black bean sauce
• 1 tablespoon chili-garlic sauce
• 1 tablespoon canola oil
• 2 tablespoons minced peeled fresh ginger
• 1 onion, cut into 1/4 inch slices
• 1 red bell pepper, seeded and cut into thin strips
• 1 green bell pepper, seeded and cut into thin strips
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 2 cups cooked brown rice

Directions

1. Combine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.

2. Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.

3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.

4. Swirl in 2 tsps of the oil, then add the shrimp.

5. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.

6. Swirl in the remaining 1 tsp oil, then add the ginger and onion.

7. Stir-fry until fragrant, about 1 minute.

8. Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.

9. Add the shrimp and broth mixture.

10. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

11. Serve over rice.

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