Hunan shrimp

Loren rating scale: Very good.

Hunan Shrimp
Makes 4 servings

1 lb medium shrimp, peeled & deveined
1T + 2t cornstarch
½ cup low-sodium chicken broth
2T reduced-sodium soy sauce
1T black bean sauce
1T chili-garlic sauce
1T canola oil
2T minced peeled fresh ginger
1 onion, cut into ¼ inch slices
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
½ pound asparagus (can substitute broccoli), trimmed & cut into 1 inch pieces
2c cooked brown rice

1. Combine the shrimp w/1T of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the broth, soy sauce, black bean sauce, chili-garlic sauce, and the remaining 2t cornstarch in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in 2t of the oil, then add the shrimp. Stir-fry until just opaque in the center, about 3 min; transfer to a plate. Swirl in the remaining 1t oil, then add the ginger and onion. Stir-fry until fragrant, about 1 min. Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 min. Add the shrimp and broth mixture. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve over the rice.
Per serving (1 ¼ c shrimp mixture with ½ cup rice): 270 cal, 6g fat, 1g sat fat, 135 mg chol, 667mg sod, 35g carb, 4g fiber, 20g potein, 57 mg calcium. Points: 5.

This recipe from Weight Watchers’ Take Out Tonight book (as was the last one).