Shrimp and Broccoli Stir-Fry
from Cooking Light: One-Dish Meals Magazine
Makes 4 servings, ~200 cal/serving (without rice)
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
salt and pepper
1/4 cup green onions, cut diagonally into 1" pieces
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1 red bell pepper, seeded and cut into thin strips
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper
Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with cornstarch and a dash of salt and pepper and toss to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan and add shrimp mixture; Stir-fry 4 minutes. Remove shrimp and place in medium bowl.
To the empty skillet, add 1/2 tablespoon oil and add green onions, ginger, and garlic. Stir-fry 45 seconds and then add mixture to the bowl with the shrimp.
To the empty skillet, add 1 tablespoon oil and the broccoli and bell pepper. Stir fry 2 minutes and then return the shrimp-onion mixture to the skillet along with the soy sauce, vinegar, honey, and red pepper flakes. Bring to a boil and cook 1 minute or until shrimp are done and broccoli is crisp-tender. Serve over rice.