Shrimp with Snow Peas

This is one of those recipes that I wasn't sure about, but as my husband and I were eating it we just kept saying "this is soooo good!"  It is actually while eating this dinner that I was inspired to write a blog in the first place.  It is another recipe slightly adapted from the Weight Watchers Take Out Tonight Cookbook (2002).  

1 pound Shrimp
1 T. + 2 t. cornstarch
1/2 c. chicken broth
3 T. soy sauce
1 t. sugar
1/2 t. sesame oil
1 t. chili garlic sauce
1 T canola oil
1 can water chestnuts
2 T. fresh grated ginger
1 clove minced garlic
1/2 pound snow peas (I usually add red, yellow or orange peppers and baby corn too!)
2 cups rice (brown rice is recommended, unless your husband is Asian and refuses to eat anything but WHITE rice!)
Combine shrimp with 1 tablespoon of the cornstarch in a bowl, toss, coat and set aside.  Combine the broth, soy sauce, sugar, sesame oil, chili garlic sauce and the remaining cornstarch in a small bowl and set aside.
Heat a nonstick wok over medium high heat.  Swirl in canola oil then add the shrimp.  Stir fry until cooked and set aside. 
Add the water chestnuts, ginger and garlic and stir until fragrant, 30 seconds.  Add the snow pears and stir fry until crisp and tender, about 1 minute.  Add shrimp and broth mixture, until the mixture boils and thickens.  Serve over rice. 
Serving Size 1 1/4 shrimp stir fry and 1/2 cup rice
291 Cal, 6g fat, 37 g carbs, 5g fiber