Asian Shrimp and Snap Pea Stir-Fry

Makes 4 servings.
PointsPlus value per serving: 7 


10 ml (2 tsp) canola oil
1 large garlic clove, minced
10 ml (2 tsp) fresh, ginger root, grated
1 small red onion, thinly sliced
500 ml (2 cups) sugar snap peas
500 g (1 pound) shrimp, frozen, large, thawed, drained, peeled and deveined
250 ml (1 cup) canned chicken broth, divided
6 ml (1 1/2 tsp) cornstarch
30 ml (2 Tbsp) low-sodium soy sauce
1 ml (1/4 tsp) crushed red pepper flakes, or to taste
2 ml (1/2 tsp) unpacked brown sugar
500 ml (2 cups) cooked brown rice


Heat oil in large nonstick skillet over medium-high heat.
Add garlic, ginger, and onion; cook, stirring frequently, 1 minute.
Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes.
Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend.
Add remaining 175 ml (3/4 cup) broth and soy sauce.

Pour broth mixture into skillet, scraping up any browned bits with a spoon;
stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and
shrimp are completely cooked, about 2 minutes.

Serve over rice.

Yields about 250 ml (1 cup) shrimp-vegetable mixture and 125 ml (1/2 cup) rice per serving.

Now when I did this recipe last night, I had purchased the smaller shrimp vs the bigger ones - hence why my picture displays a lot of shrimp. If you were to use the bigger shrimps then obviously your outcome will look a little different. Also I cooked my red onions a little longer then I had wanted.
However overall this recipe was a success with myself, my husband and teenage son!