1/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon low-sodium soy sauce
1 tablespoon tomato puree
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dried crushed red pepper
1 1/2 pounds unpeeled medium-size fresh shrimp
Vegetable cooking spray
4 green onions, cut into 1-inch pieces
1 tablespoon peeled, minced gingerroot
4 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Combine first 6 ingredients in a small bowl; set aside.
Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.
Oxmoor House Cooking Light Collection
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