• 1 tbsp. cornstarch
• 2 tbsp. low-sodium soy sauce
• 1 cup low-sodium vegetable or chicken broth
• 2 tbsp. freshly minced ginger or a couple dashes of dried
• 1/4 tsp. red pepper
• 1 tbsp. dark sesame oil
• 3 garlic cloves, minced
• 2 tbsp. sesame seeds
• vegetables I used this time:  packaged carrot shreds (1/2 cup), matchstick red (1/4 cup)and green peppers (1/4 cup), scallions, chopped (1/2 cup); bean sprouts (1/2 cup), water chestnuts (1/2 cup), celery (1/2 cup) chopped
• 1 lb. large shrimp, peeled and deveined (sometimes I buy them frozen, thaw and heat through)
• 3 cups brown rice (I still have a problem with ‘nutty’ rice so I use basmati)
• 1-2 tbsp. Thai chili sauce (optional)

Combine the cornstarch and the soy sauce; add to the broth, ginger and red pepper.

Heat a large skillet and add the sesame oil.  Stir-fry the garlic and sesame seeds about 30 seconds or until fragrant.  Then add the carrot shreds and celery; stir-fry for about 5 minutes or so (I like these vegies cooked more).   Add the peppers, scallions, bean sprouts and water chestnuts and stir-fry for another 5 minutes.  Finish with the shrimp and cook 5 minutes.

Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture simmers and thickens.  Sometimes I will add a tbsp. or two of Thai Chili sauce for some extra heat and sweetness (add an extra point).  Serve over rice.

6 points per 1-1/2 cups shrimp and vegies and 1/2 cup rice