Ingredients
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1 lb medium shrimp, peeled and deveined
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1 tablespoon cornstarch
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2 teaspoons cornstarch
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1/2 cup low sodium chicken broth
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2 tablespoons reduced sodium soy sauce
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1 tablespoon black bean sauce
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1 tablespoon chili-garlic sauce
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1 tablespoon canola oil
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2 tablespoons minced peeled fresh ginger
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1 onion, cut into 1/4 inch slices
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1 red bell pepper, seeded and cut into thin strips
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1/2 lb asparagus, trimmed and cut into 1-inch pieces
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2 cups cooked brown rice
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1 green bell pepper, seeded and cut into thin strips
Instructions
- 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.