Cooking Light Kung Pao Shrimp

2 tsp. canola oil
1 lg. red bell pepper, seeded and chopped
2 med stalks of celery, chopped
1 tsp. crushed red pepper flakes
6 c. broccoli florets
2 tbsp. corn starch
2 tbsp. lower-sodium soy sauce
1 tbsp. balsamic vinegar
1 tsp. ground ginger
12 oz. med shelled, deveined shrimp
1 bunch green onions, thinly sliced
1/2 c. unsalted, dry roasted peanuts, chopped
2 cloves garlic, crushed with press

In a 12 in. nonstick skillet, heat oil on med heat. add red bell pepper, celery, crushed red pepper, and pinch of salt. cook 9-10 min or until tender, stirring occasionally. meanwhile in large microwave-safe bowl, combine broccoli and 1/4 c water. cover with vented plastic wrap; microwave on high 3 min or until broccoli is crisp-tender. uncover and set aside. in med bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 c water, and 1/4 tsp black pepper; add to skillet along with shrimp, green onions, peanuts, and garlic. cook 3-4 min or until shrimp just turn opaque through out, stirring frequently. serve over brown rice alongside broccoli

Serving Size: 4- 3/4 c. servings

Number of Servings: 4

Recipe submitted by SparkPeople user TJONESY6.