CITY GRILL’N WEBSITE:
http://www.citygrilln.com

CITY GRILL’N FACEBOOK LINK
https://www.facebook.com/City-Grilln-1732931650269936/

Ingredients:

1 pound medium shrimp, peeled and deveined
1 tablespoon + 2 teaspoons cornstarch
1/2 cup low- sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon black bean sauce
1 tablespoon chili-garlic sauce
1 tablespoon canola oil
2 tablespoons minced peeled fresh ginger
1 onion, cut into 1/4 inch slices
1 red bell pepper seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1/2 pound asparagus, trimmed and cut into 1-inch pieces
2 cups cooked brown rice

Directions:

Preheat your grill to 350 degrees with an iron skillet or wok or a large, deep skillet, heat until a drop of water sizzles. Or use side burner if grill equipped.
Combine the shrimp with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside.
Combine the broth, soy sauce, black bean sauce, chili-garlic sauce, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
Swirl in 2 teaspoons of the oil to iron skillet, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
Swirl in the remaining 1 teaspoon oil, then add the ginger and onion. Stir-fry until fragrant, about 1 minute.
Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.
Add the shrimp and broth mixture.
Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Serve over the rice.

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