Ingredients
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3 tablespoons dry sherry, divided
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1 tablespoon peeled grated gingerroot
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2 teaspoons cornstarch
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1/3 cup no-salt-added chicken broth, undiluted
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2 tablespoons low-calorie soy sauce
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2 tablespoons reduced sodium ketchup
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2 teaspoons sugar
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1 teaspoon dark sesame oil
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2 tablespoons chopped walnuts
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1 teaspoon peanut oil
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1 (10 ounce) package fresh spinach
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1 large sweet red pepper, cut into 1/2 inch strips
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2 tablespoons water
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6 green onions, cut into 1-inch pieces
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1 garlic clove, minced
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1 tablespoon rice wine vinegar
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1/4 teaspoon ground red pepper
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1 lb unpeeled large raw shrimp
Instructions
- Peel, devein and butterfly shrimp.
- Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
- Cover and marinate in refrigerator for 30 minutes.
- Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
- Add ketchup and next 3 ingredients.
- Set aside.
- Coat a wok with cooking spray.
- Heat at medium-high until hot.
- Add walnuts and stir-fry for 30 seconds.
- Remove walnuts from wok and set aside.
- Drizzle peanut oil around top of wok, coating sides.
- Add spinach to wok; stir-fry for 2 minutes.
- Remove to a serving platter; keep warm.
- Add garlic to wok; stir-fry 10 seconds.
- Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
- Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
- Spoon over spinach and sprinkle with walnuts.
- Serve immediately.