Easy, low-cal shrimp stir fry

1/2 cup chicken broth
2 T soy sauce
2 T oyster sauce (I didnt have this- I ended up just leaving it out, it was ok...)
2 t cornstarch
2 t sugar
2 t dry sherry (I didnt have this- I ended up just leaving it out, it was ok...)

4 t canola oil
1 lb large peeled shrimp
4 cups broccoli
1 bell pepper
4 oz mushrooms
3 sliced scallions (I forgot to add this)
1 T fresh chopped ginger
I T fresh chopped garlic
1/4 t red pepper flakes

1. Combine chicken broth, oyster sauce, soy sauce, cornstarch, sugar and dry sherry in a jar. Give it a shake; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add 2 tsp canola oil and shrimp; stir-fry until pink, 3 minutes. Transfer to plate.

3. Add 2 tsp canola oil, broccoli florets, thinly sliced red bell pepper and mushrooms to skillet. Stir-fry 1 minute. 

4. Make a well in center of veggies; add sliced scallions, fresh ginger and garlic, and red pepper flakes to well.

5. Stir-fry: 1 minute. Add 1/3 cup water; cover and steam 3 minutes. 

6. Return shrimp to pan; pour in sauce from jar. Cook, stirring, until shrimp are warmed through and sauce thickens.

6. Sprinkle with 2 sliced scallions (green part only).

Serve over brown or white rice if desired. Grab some chopsticks and dig in! 

Serves 4

Nutrition: (without rice) 195 calories per serving, 6 g fat (1 g saturated), 15 g carbs, 1 g fiber, 20 g protein