Weight Watcher's Asian Skillet Shrimp and Sugar Snap Peas

Submitted by autoguy9171

"Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic."

 

• Ready In: 22mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 teaspoons canola oil
• 2 teaspoons gingerroot, freshly grated
• 1 garlic clove, minced (to taste)
• 1 small red onion, thinly sliced
• 2 cups uncooked sugar snap peas
• 1 lb uncooked shrimp, frozen, large, thawed, drained, peeled and deveined
• 1 cup chicken broth, divided
• 2 teaspoons cornstarch
• 2 tablespoons low sodium soy sauce
• 1⁄4 teaspoon crushed red pepper flakes (to taste)
• 1⁄2 teaspoon unpacked brown sugar
• 2 cups cooked brown rice

directions

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until tender crisp, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
2. Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir until well blended. Add remaining 3/4 cup broth and soy sauce.
3. Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and brown sugar. Reduce heat to low and simmer just until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.