1/4 cup fat-free, less-sodium chicken broth
2 Tablespoons rice vinegar
2 Tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 pound peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
Add ginger and garlic to pan; stir-fry 30 seconds.
Sprinkle red]shrimp with salt.
Add shrimp to pan, and stir-fry 3 minutes or until done.
Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan.
Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.