Instructions: Heat the oil in a large skillet or wok over medium-high heat. Add the scallions, ginger, and garlic. Stir-fry for 30 seconds.

Add in the broth, soy sauce, cider vinegar, rice vinegar, and chili powder. Bring to a boil, then lower the heat to medium.

Add the shrimp to the sauce and cook for 3 to 4 minutes until shrimp just turns pink.

Mix together the cornstarch and water. Add to the skillet and cook until sauce thickens. Serve the shrimp over cooked rice.

This recipe yields 6 servings.

Serving size: 3 to 4 ounces with 1/2 cup rice.

* Recipe not recommended for low-sodium diets.

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