Szechuan Shrimp with Spinach

Ingredients

• 12 ounce baby spinach fresh
• 2 tablespoons bottled garlic minced
• 1 tablespoon canola oil 
• 1 tablespoon sriracha (such as Lee Kum Kee)
• 2 teaspoons cornstarch 
• 2 tablespoons cooking sherry dry
• 0.5 cup less-sodium chicken broth fat-free
• 1.5 tablespoons bottled ground ginger fresh (such as Spice World)
• 1.5 tablespoons soya sauce low-sodium
• 1 pound shrimp deveined peeled
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Combine first 6 ingredients in a bowl, stirring well.
2. Add shrimp to bowl; toss to coat.
3. Let stand for 5 minutes.
4. Remove shrimp with a slotted spoon, and reserve marinade.
5. Combine broth and cornstarch in a small bowl, stirring with a whisk.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add shrimp to pan; saut 3 minutes or until done.
8. Remove shrimp from pan.
9. Add reserved marinade to pan; cook 1 minute or until slightly thick.
10. Add broth mixture to pan; bring to a boil.
11. Add spinach to pan; cook 1 minute or until spinach wilts.
12. Serve with shrimp.