Szechuan Shrimp Stir-Fry

Ingredients

• 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)

Preparation

1. Combine first 6 ingredients in a small bowl; set aside.
2. 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.