I can admit that I often eat based on what I am craving. I think Asian food tops my list of all time favorite foods that I crave with a simple, fresh stirfry being at the top. What’s not to love about a dish that is not only low in Weight Watcher points, but it hits all the sweet, salty, spicy and saucy. Add zero point shrimp and I am all over it!
This recipe is my lightened up version of Shrimp with Black Bean Sauce. I’ve bulked it up with fresh asparagus, mushrooms then tossed it all in this sweet, spicy garlicky black bean sauce.
SHRIMP & ASPARAGUS WITH BLACK BEAN SAUCE (print it!)INGREDIENTS:
- 1/2 lb large shrimp, shelled and deveined
- 1/2 Tbsp sesame oil
- 1 Tbsp corn starch, divided
- 2-3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1/4 cup chicken broth
- 1 Tbsp black bean sauce
- 1 Tbsp soy sauce
- 1 Tbsp Hoisin sauce
- 1/2 Tbsp sugar
- 1-2 tsp Sriracha
- 1/2 lb asparagus cut into 1 inch pieces
- 1 cup sliced mushrooms
- 1/2 onion, diced
- 1/4 cup cilantro, roughly chopped
- Wash and prepare all produce. Toss shrimp with 1 tsp corn starch, salt and black pepper. Set aside. Whisk together broth through Sriracha with remaining 2 tsp corn starch, set aside.
- Heat a work or large non-stick pan over medium high heat. Add sesame oil and shrimp cooking 2 minutes. Add garlic and ginger, cook 1 minute longer or until the shrimp are pink.
- Add the vegetables and cook until crisp-tender, about 3 minutes. Pour sauce over vegetables and bring to a boil stirring constantly. Cook until thickens, about 1-2 minutes. Remove from heat, sprinkle with cilantro. Enjoy as is or over rice or noodles.
Makes 2 servings, about 1 cup each, 4 SmartPoints, 100% Simply Filling
Nutrition facts per serving for all ingredients:
STEP – BY – STEP:
When making stir fries, I find it very helpful to have all the ingredients ready to go as it cooks very quickly.
I did throw in one sweet mini red pepper for color but also think jalapeno or a Fresno chili would add a great kick.Heat oil over medium high and add shrimp, cooking 1-2 minutes stirring constantly.Add garlic and ginger, cooking an additional minute.Add the vegetables and cook until crisp-tender.?Then, pour over sauce and bring to a boil, cooking until it thickens, about 1-2 minutes.Remove from heat and sprinkle with cilantro.I could easily eat all of this straight from the pan, but, I resisted and served it over 1/2 cup Trader Joe’s Organic Brown Rice.Night all!