Hungry Girl - Teriyaki Shrimp 'n Slaw Stir-fry

1.5 Tbsp Cornstarch
3 Tbsp reduced sodium/lite soy sauce
3 Tbsp sugar-free pancake syrup
3 Tbsp crushed pineapple, packed in juice, undrained
2 tsp Splenda Brown Sugar blend
2 tsp seasoned rice vinegar
1 tsp chopped garlic
3/4 tsp Worcestershire sauce
3/4 tsp ground ginger
12 oz broccoli slaw
12 oz shrimp, peeled, deveined, tails removed

Combine cornstarch with 1 cup cold water in a pot and stir to dissolve. Add all other ingredients except broccoli cole slaw and shrimp, mix well.

Bring the pot to medium-high heat. Stir occasionally, cook until reduced and thickened to a sauce-like consistency (about 10 minutes) and then remove from heat.

Bring wok to medium heat, add slaw and cook for 5 to 10 minutes, until almost softened to desired texture. Add shrimp to the wok and cook until opaque (about 3 minutes, unless shrimp is pre-cooked) or until hot if pre-cooked.

Add sauce to the wok and continue to cook and stir until evenly distributed and hot. Remove from heat and allow to cool for 5 minutes

Number of Servings: 3

Recipe submitted by SparkPeople user ARDUANNE.