WW HUNAN SHRIMP - 5 POINTS

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Ww Hunan Shrimp - 5 Points image

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.

Provided by teresas

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • Comine the shrimp with 1 tbl 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 2 tsps cornstarch in a small bowl; set aside.
  • Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
  • Swirl in 2 tsps of the oil, then add the shrimp.
  • Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
  • Swirl in the remaining 1 tsp oil, then add the ginger and onion.
  • Stir-fry until fragrant, about 1 miunte.
  • Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
  • Add the shrimp and broth mixture.
  • Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
  • Serve over rice.

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