Prep 35 mins
Cook 10 mins
This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas.
- 453.59 g medium shrimp, peeled and deveined
- 14.79 ml cornstarch
- 9.85 ml cornstarch
- 118.29 ml low sodium chicken broth
- 29.58 ml reduced sodium soy sauce
- 14.79 ml black bean sauce
- 14.79 ml chili-garlic sauce
- 14.79 ml canola oil
- 29.58 ml 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
- 226.79 g asparagus, trimmed and cut into 1-inch pieces
- 473.18 ml cooked brown rice
- Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
- Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
- Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
- Swirl in 2 tsps of the oil, then add the shrimp.
- Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
- Swirl in the remaining 1 tsp oil, then add the ginger and onion.
- Stir-fry until fragrant, about 1 miunte.
- Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
- Add the shrimp and broth mixture.
- Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
- Serve over rice.
This was very easy to make up. I used orange peppers, broccoli and mushrooms (which was all I had on hand) My DH loved this, but I found that 1T of chili garlic sauce was a bit much. I will add garlic next time, to round out the flavors better. By WW calculations, this recipe turned out to be 8 points rather than 5...also, we had enough for 5 servings. I would do this one again! Thanks for posting!!
We were hoping for more. The ginger was overwhelming. If I made this again I would omit the ginger and substitute fresh minced garlic. I like heat and this could have handled some more for me. Overall it was okay but not great.
I thought this was just fantastic!! The asparagus in the store was pretty pathetic looking so I substituted brocolli. Other than that I followed exactly! Very flavorful and was easy enough to make for a week night dinner. I used 1 tablespoon of chili-garlic paste and we did add a dab more at the table and mixed it in. Perfect amount of heat for us! Thanks for a wonderful supper!