Lime and ginger add zest to this tangy, healthy stir fry from our Skinny Chef.  If you can’t find Udon noodles, serve the gingered shrimp with steamed brown rice.

Serves 4

Ingredients
2 tablespoons cornstarch
1 14-ounce can fat-free, low-sodium chicken broth
1 tablespoon chopped ginger root (about 1-inch piece of ginger root)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
3 tablespoons lime juice (juice from about 2 limes)
2 tablespoons canola or peanut oil
1/2 teaspoon salt
1 pound medium shrimp, peeled and deveined
2 cups broccoli florets
2 medium carrots, peeled and thinly sliced
1/4 cup chopped fresh basil
8 ounces Udon noodles, cooked according to package instructions


Directions:
In medium bowl, whisk cornstarch, chicken broth, ginger, garlic, chili flakes, lime zest and juice.  Set aside.  Heat a large skillet or wok over high heat.  Add the oil.  Sprinkle the shrimp with salt and add it to the skillet or wok along with the broccoli and carrots.  Cook 5-6 minutes, stirring occasionally, until the shrimp begin to turn pink and the broccoli begins to soften.

Add the noodles and chicken broth mixture.  Cover and reduce the heat to medium-low.  Simmer 4-5 minutes until the shrimp are no longer translucent in the center and the vegetables are tender crisp.  Add a little water if the sauce is too thick.  Top with basil and serve immediately.

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Whole Grain Pasta tossed with Zucchini, Sage, and Walnuts

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