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Stir-Fried Shrimp in Lemon Sauce

4 servings

• 1 pound extra-large shrimp, peeled and de-veined
• 2 teaspoons plus 2 tablespoons low-sodium soy sauce
• 2 teaspoons plus 1/4 cup dry sherry
• 3 scallions
• 3 medium cloves of garlic, minced
• 1 tablespoon grated ginger root
• 5 teaspoons peanut or vegetable oil (divided use)
• 6 tablespoons low-sodium chicken broth
• 1/4 cup lemon juice (about 1 lemon)
• 2 teaspoons cornstarch
• 1/4 teaspoon black pepper, plus more to taste
• 1 pound asparagus, tough ends removed, sliced diagonally into 2-inch lengths
• 2 carrots, cut into 2-inch-long matchsticks
• Salt

In a bowl, toss shrimp with 2 teaspoons soy sauce and 2 teaspoons sherry. Set aside. Slice green parts of scallions and reserve in another bowl. Mince white parts of scallions, and, in a small bowl, combine with garlic, ginger and 2 teaspoons of the oil. Set aside.

In a medium bowl, combine broth, lemon juice, remaining 1/4 cup sherry, remaining 2 tablespoons soy sauce, cornstarch and pepper, and mix well. Set aside.

In a large skillet (or wok) over high heat, heat 1 teaspoon oil. Add shrimp and cook, stirring occasionally, until they are curled and pink, about 11/2 minutes. Transfer to bowl with scallion greens.

Add 1 teaspoon oil to skillet and return to high heat. Add asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove from pan. Add remaining 1 teaspoon oil and carrots and cook, stirring occasionally, until crisp-tender, about 2 minutes. Return asparagus to skillet. Add garlic-ginger mixture. Cook, stirring, about 30 seconds; then combine with vegetables. Add scallion greens and shrimp, and stir to combine.

Whisk sauce, then add it to the skillet and heat until bubbles just break the surface. Toss to coat all ingredients with the sauce. Add salt and pepper to taste and serve.

(Adapted from “ The Best Light Recipe ,” America's Test Kitchen.)

Per serving: 257 calories, 27 g protein, 15 g carbohydrates, 8 g fat (1 g saturated), 172 mg cholesterol, 671 mg sodium, 4 g fiber.

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