Ingredients
- 1 pound shrimp (medium shrimp, peeled and deveined)
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 1/2 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon black bean sauce
- 1 tablespoon chili-garlic sauce
- 1 tablespoon oil (canola oil)
- 2 tablespoons ginger root (fresh, peeled and minced)
- 1 yellow 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)
- 1/2 pound asparagus (trimmed and cut into 1-inch pieces)
- 2 cups cooked brown rice
How to Make
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Step 1: Combine the shrimp with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside.
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Step 2: Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
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Step 3: Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
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Step 4: Swirl in 2 teaspoons of the oil, then add the shrimp.
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Step 5: Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
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Step 6: Swirl in the remaining 1 tsp oil, then add the ginger and onion.
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Step 7: Stir-fry until fragrant, about 1 minute.
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Step 8: Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.
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Step 9: Add the shrimp and broth mixture.
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Step 10: Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
We hope you enjoy this recipe!
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