1 lb. large shrimp, peeled & deveined
¼ tsp. pepper
2 tsp. peanut oil
2 tsp. minced ginger
2 cloves garlic, minced
3 green onions, minced
1 cup sliced carrots
2 Tbsp. all-purpose flour
½ cup sliced red pepper
¼ tsp. salt
1 cup broccoli florets
½ cup fat-free, reduced sodium chicken broth
3 Tbsp. lite soy sauce
½ tsp. sesame oil
1 Tbsp. hoisin sauce
1 Tbsp. cornstarch 1/2 tsp. chili sauce
Combine the flour, salt and pepper in a zippered plastic bag. Add the shrimp and toss to coat. Shake off excess flour and put the shrimp on a plate.
In a large wok, heat the peanut oil over medium-high heat. Add the shrimp and stir-fry for 3 minutes until shrimp turn pink and are slightly golden. Remove the shrimp from the pan and set aside.
Add the garlic, ginger, and green onions to the pan. Stir-fry for 1 minute. Add the carrots and stir-fry for 2 minutes. Add the red pepper and stir-fry for 2 minutes. Add the broccoli and stir-fry for 3 minutes.
Combine the broth, soy sauce, sesame oil, hoisin sauce, chili paste and cornstarch. Mix well. Add the sauce to the pan. Add back the shrimp. Cover and steam 1 minute. Toss well and serve.