Ingredients
1
pound uncooked large shrimp, peeled, deveined
1
1/2 tbsp minced peeled ginger
1/2
tsp dried crushed red pepper
1/2
cup canned low-salt chicken broth
1
tbsp Asian chili-garlic sauce
1
red bell pepper, cut into 1-inch diamond-shape pieces
6
green onions, cut into 1/2-inch pieces
Directions
1.
Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
2.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
3.
Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.
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