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Categories:
salt soy sauce tomato puree sugar cornstarch red pepper shrimp vegetable cooking spray green onions gingerroot rice
Viewed: 22 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
