Ww Hunan Shrimp - 5 Points

• 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

1. Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
2. Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
4. Swirl in 2 tsps of the oil, then add the shrimp.
5. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
6. Swirl in the remaining 1 tsp oil, then add the ginger and onion.
7. Stir-fry until fragrant, about 1 miunte.
8. Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
9. Add the shrimp and broth mixture.
10. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
11. Serve over rice.

shrimp, cornstarch, cornstarch, chicken broth, soy sauce, black bean sauce, chiligarlic sauce, canola oil, fresh ginger, onion, red bell pepper, green bell pepper, brown rice

Taken from www.food.com/recipe/ww-hunan-shrimp-5-points-238163 (may not work)