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Categories:Viewed: 4 - Published at: 9 years ago
Ingredients
- 1/3 cup reduced-sodium chicken broth
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 teaspoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic clove
- 1 pound (about 20 to 25) large shrimp, peeled and deveined
- 1/3 cup minced green onion
Method
- Combine broth, soy sauce, salt, and crushed red pepper in a small bowl.
- Heat oil in a large wok or heavy skillet over high heat until hot but not smoking; add ginger and garlic and cook 30 seconds or until fragrant. Add shrimp and stir-fry 2 minutes until shrimp is almost completely pink. Stir broth mixture and swirl it into wok and stir-fry about 1 minute until shrimp are just cooked. Remove from heat and stir in green onion. (Serving size: about 5 to 6 shrimp)
