Stir Fried Shrimp With Garlic and Chile Sauce

From Cooking Light, Jan/Feb 2009. This has 3 points per 1/2 cup serving for those of you using Weight Watchers.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 2  teaspoons cornstarch
• 1  teaspoon sugar
• 2  teaspoons  chinese rice wine or 2  teaspoons dry sherry
• 2  teaspoons low sodium soy sauce
• 1⁄4 teaspoon white pepper
• 1  tablespoon canola oil
• 1 1⁄2 lbs large shrimp, peeled and deveined
• 2  tablespoons garlic, minced
• 1 1⁄2 teaspoons fresh ginger, peeled and minced
• 1  jalapeno pepper, seeded and finely chopped
• 1⁄2 cup green onion, in 1 inch slice
• 1⁄2 teaspoon  dark sesame oil
•  fresh cilantro stem (optional)

Directions

1. Whisk together the first six ingredients in a small bowl.
2. Heat a wok or large skillet over high heat and add canola to the pan.
3. Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
4. Add garlic, ginger, and jalapeno; stir-fry 1 minute.
5. Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
6. Remove from heat and stir in onions and sesame oil.
7. Garnish with cilantro sprigs, if desired.