*** Fiery Shrimp with Bok Choy & Rice

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, halved lengthwise
• 6 scallions, cut into 1 1/2-inch lengths
• 1 head of broccoli, cut into florets
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1 1/2 cups chicken broth
• 1 Tbsp soy sauce
• 1/4-1/2 teaspoon red pepper flakes

Heat 1 1/2 teaspoons of oil in large nonstick skillet over medium-high heat. Add shrimp and cook, turning often, until just opaque in center, about 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 teaspoons oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; cook, stirring, until fragrant, about 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, about 20 minutes.

Return shrimp to skillet and cook, stirring frequently, until heated through, about 3 minutes.

Makes 4 servings, 5 WW PointsPlus each.