Ww Hunan Shrimp - 5 Points

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 comine 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 miunte.
• 8 add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
• 9 add the shrimp and broth mixture.
• 10 cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• 11 serve over rice.