Prep Time: 40 mins
Total Time: 45 mins
Servings: 4
Ingredients
1lbunpeeled large raw shrimp
3tablespoonsdry sherry, divided
1tablespoonpeeled grated gingerroot
2teaspoonscornstarch
1/3 cupno-salt-added chicken broth, undiluted
2tablespoonslow-calorie soy sauce
1tablespoonrice wine vinegar
2tablespoonsreduced sodium ketchup
2teaspoonssugar
1teaspoondark sesame oil
1/4 teaspoonground red pepper
2tablespoonschopped walnuts
1teaspoonpeanut oil
1 (10ounce) packages fresh spinach
1garlic clove, minced
1largesweet red pepper, cut into 1/2 inch strips
2tablespoonswater
6green onions, cut into 1-inch pieces
Directions
Peel, devein and butterfly shrimp.
Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
Cover and marinate in refrigerator for 30 minutes.
Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
Add ketchup and next 3 ingredients.
Set aside.
Coat a wok with cooking spray.
Heat at medium-high until hot.
Add walnuts and stir-fry for 30 seconds.
Remove walnuts from wok and set aside.
Drizzle peanut oil around top of wok, coating sides.
Add spinach to wok; stir-fry for 2 minutes.
Remove to a serving platter; keep warm.
Add garlic to wok; stir-fry 10 seconds.
Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
Spoon over spinach and sprinkle with walnuts.
Serve immediately.
Reviews
“This was not at all spicy ~ I believe the sauce would benefit GREATLY by adding more garlic cloves, changing out the ketchup with chili sauce, and adding a sprinkle of red pepper flakes!I subbed slivered carrots and broccoli for the red and green peppers in the recipe.”