Ww Hunan Shrimp - 5 Points - cooking recipe

Ingredients

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

Preparation

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.