Spicy Szechuan Shrimp Stir-Fry (Low Fat)

• 1 1/2 lbs uncooked large shrimp, peeled and deveined
• 2 tablespoons dry sherry
• 1 1/2 - 2 tablespoons fresh minced ginger
• 1 tablespoon fresh minced garlic
• 1/2 - 1 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth
• 2 teaspoons cornstarch
• 1 1/2 tablespoons soy sauce
• 1 tablespoon asian chili-garlic sauce
• 1 teaspoon sugar
• 2 tablespoons peanut oil
• 1 red bell pepper, cut into 1-inch pieces
• 7 green onions, cut into about 1-inch pieces

1. In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
2. In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
3. In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
4. Heat 2 tablespoons peanut oil a wok or large heavy frypan.
5. Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
6. Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
7. Add in green onions; stir-fry for about 30 seconds.
8. Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
9. Transfer to a bowl and serve with rice.

shrimp, sherry, ginger, garlic, red pepper, chicken broth, cornstarch, soy sauce, asian chiligarlic, sugar, peanut oil, red bell pepper, green onions

Taken from www.food.com/recipe/spicy-szechuan-shrimp-stir-fry-low-fat-143394 (may not work)