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Ingredients

⅓ cup chicken broth 2 tablespoons soy sauce 2 tablespoons dry sherry 1 tablespoon hoisin sauce, or more to taste 2 teaspoons cornstarch 1 tablespoon sesame oil ⅓ cup chopped red bell pepper ¼ cup thinly sliced green onions 2 cloves garlic, minced 8 ounces snow peas, ends trimmed 1 pound uncooked medium shrimp, peeled and deveined 1 ½ cups cooked brown rice, warmed

Nutrition Info

258.2 calories carbohydrate: 28 g cholesterol: 173.2 mg fat: 5.3 g fiber: 3.4 g protein: 22.9 g saturatedFat: 0.9 g servingSize: - sodium: 860.5 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Combine chicken broth, soy sauce, sherry, hoisin sauce, and cornstarch in a bowl. Set aside.
Heat sesame oil in a large, deep skillet over medium-high heat. Stir in bell pepper, onions, and garlic, fry until softened, 2 to 3 minutes.
Reduce heat to medium. Add snow peas and cook, covered, until crisp-tender, about 5 minutes. Stir in shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Stir in chicken broth mixture. Bring to a boil. Stir until thickened, 1 to 2 minutes. Remove from heat and serve over cooked brown rice.

4 servings

This shrimp stir-fry is sooo tasty...quick to fix, too! You can also serve this over warmed rice noodles.