November 01, 2015
""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. This had 5 points on the old program.""
- Serving Size: 1 (436.2 g)
- Calories 308.6
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 143.3 mg
- Sodium - 1432.6 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 5.5 g
- Sugars - 6.1 g
- Protein - 21.4 g
- Calcium - 107.8 mg
- Iron - 2.9 mg
- Vitamin C - 83.8 mg
- Thiamin - 0.3 mg
Combine the shrimp with 1 tablespoon 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 teaspoons 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 teaspoons 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 minute.
Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.
Add the shrimp and broth mixture.
Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Tips & Variations
No special items needed.