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Ingredients

* 1/4 cup fat-free, less-sodium chicken broth
* 2 tablespoons rice vinegar
* 2 tablespoons low-sodium soy sauce
* 2 teaspoons cornstarch
* 1/2 teaspoon dark sesame oil
* 1/4 teaspoon crushed red pepper
* 1 tablespoon canola oil, divided
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon bottled minced garlic
* 1 pound peeled and deveined large shrimp
* 1/4 teaspoon salt
* 4 cups small broccoli florets
* 1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

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