Stir-Fried Shrimp with Garlic and Chile Sauce

OK, this was really good. But 8 servings?!?! No way. We got 3 good servings out of it, and if we had measured, we would have gotten 4.

I wish it had been a little hotter. But that's what chile garlic sauce is for. Will have again.
We had with rice and sugar snap peas. I mixed everything together. D ate everything separately.

Stir-Fried Shrimp with Garlic and Chile Sauce

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.

1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
2 teaspoons low-sodium soy sauce
1/4 teaspoon white pepper
1 tablespoon canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup (1-inch) slices green onions
1/2 teaspoon dark sesame oil
Cilantro sprigs (optional)

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 120 ; FAT 3.5g (sat 0.5g,mono 1.4g,poly 1.2g); CHOLESTEROL 129mg; CALCIUM 53mg; CARBOHYDRATE 3.4g; SODIUM 200mg; PROTEIN 17.7g; FIBER 0.3g; IRON 2.2mg

Cooking Light, JANUARY 2009