1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2. Combine juice, soy sauce, honey, vinegar, and chile sauce, stirring with a whisk; set aside.
3. Heat canola oil in a large nonstick skillet over medium heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Serving size - 1/4 of shrimp
WW Pointes - 7.0
Serve with 1/2 cup steamed rice (add 2 points)
Recommend this over white rice as opposed to Odon or other Asian noodles.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 258.5mg||80 %|
|Sodium 645mg||22 %|
|Potassium 393.2mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.2g|
|Protein 35.7g||51 %|
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Calories per serving: 282
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