_{Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson}

Ingredients

1/4 cup fat-free, less-sodium chicken broth

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons cornstarch

1/2 teaspoon dark sesame oil

1/4 teaspoon crushed red pepper

1 tablespoon canola oil, divided

1 tablespoon minced peeled fresh ginger

1 tablespoon bottled minced garlic

1 pound peeled and deveined large shrimp

1/4 teaspoon salt

4 cups small broccoli florets

1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Serves 4

Borrowed from Cooking Light, January 2008