1/2 cup fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
2 teaspoons lower-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.