This was a great little recipe I tried last night from Cooking Light. It was very simple, quick to make... I halved the recipe and served it over 1/4 cup of rice. It was incredibly tasty and definitely will be repeated. Also loved the calorie count... 220 calories per serving??? Hooray! *Cooking Light also suggests that this could be used with chicken or steak, too. 
Shrimp & Broccoli Stir Fry - Cooking Light Jan. 20084 servings (serving size: 1 cup)
Ingredients
* 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 ( I used regular sesame oil, as it was what I had on hand)
* 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
Preparation
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 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.
Nutritional Information
Calories:v 220 (27% from fat) Fat: 6.7g (sat 0.8g,mono 2.4g,poly 1.9g) Protein: 26.2g Carbohydrate: 11.8g Fiber: 2.8g
Cholesterol: 172mg Iron: 3.6mg Sodium: 577mg Calcium: 105mg
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