*** Fiery Shrimp with Bok Choy

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, quartered lengthwise (or center pieces from 1 regular bok choy, cut into 3 inch pieces)
• 6 scallions, cut into 1.5-inch lengths
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• florets from 1 crown of broccoli
• 1/2 cup jasmine rice (uncooked)
• 1 1/2 cups chicken broth
• 1 Tbsp lite soy sauce
• 1/2 tsp + a dash of red pepper flakes

Heat 1 1/2 tsp oil in large nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 tsp oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; stir-fry until fragrant, 2 minutes. Add rice, tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes.

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Makes 2 servings, 12 WW PointsPlus each.