Shrimp and Broccoli Stir-Fry

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 the first 6 ingredients in a bowl.Stir with a whisk.Next,heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan and stir-fry for 30 seconds. Sprinkle the shrimp with salt and add the 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 and stir-fry for 4 minutes or until broccoli is crisp and tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Cut the recipe in half for 2 servings. If you’re cooking for 1 try making it for 2 and saving half for lunch.

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