Ww Hunan Shrimp - 5 Points |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is out of one of my Weight Watchers cookbooks called Take-Out Tonight! Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. 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. 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.
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