Stir-fried Shrimp with Garlic and Chile Sauce

This was a simple shrimp recipe Jessi and I made a while back. We enjoy a good shrimp supper—very light but filling. Shrimp makes such a great weeknight meal too due to it's quick thaw time. That's right, we buy frozen. Especially for a quick meal like this where the shellfish is smothered in a tasty sauce. Rarely do we purchase fresh shrimp for our recipes unless it's something that really plays off the shrimp taste. What do you do - fresh or frozen? Recipe modified from Cooking Light, serves 4.

Ingredients

• 1/2 cup fat-free, low-sodium chicken broth
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 teaspoons vermouth
• 2 teaspoons low-sodium soy sauce
• 1/4 teaspoon white pepper
• 1 tablespoon canola oil
• 11/2 pounds large shrimp, peeled and deveined
• 2 tablespoons minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup (1-inch) slices green onions
• 1/2 teaspoon  dark sesame oil
• Cilantro sprigs (optional)

Directions

1. Combine first broth, cornstarch, sugar, vermouth, soy sauce and white pepper in a small bowl, stirring with a whisk.
2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. 
3. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. 
4. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.