Source: dLife

Simple and tasty stir fry of shrimp and vegetables with a touch of ginger.

Servings

1.5 cup fresh broccoli florets , chopped
1.5 cup snow peas , trimmed
0.67 cup low fat unsalted chicken broth
2 tbsp hoisin sauce
1 tbsp cornstarch
1 tsp fresh ginger root , minced (or 1/2 tsp dried)
1 tbsp olive oil
1.5 tbsp crushed garlic
0.75 cup chopped red bell peppers
1 lb raw medium shrimp , peeled and deveined
1 tbsp chopped pecans
1 fresh green onions , finely chopped

1 Boil a pot of water and throw in broccoli and snow peas just until color brightens; drain and set aside.
2 In a small bowl, mix the broth, hoisin sauce, cornstarch, and ginger until well mixed; set aside.
3 Heat oil in a large wok or pan and cook garlic and red peppers for 2 minutes. Add in shrimp and hoisin mixture from step 2, sautéing until shrimp is pink and sauce is thickened. Stir in broccoli, snow peas, and pecans, toss well, top with green onions.

Be creative and add baby corn cobs, water chestnuts, or any other Asian favorites.