Ginger Shrimp Stir Fry

I found this recipe in my Campbells' Simply Delicious Recipes cookbook and thought I'd share since it's so WLS friendly.  Made it tonight and it was very quick, easy and quite yummy.

1 tbsp olive oil
1 lb raw shrimp, peeled with the tails removed (I also cut them in half)
3-4 cups raw veggies of your choice (I used zuchinni, onion, and mushrooms)
1 clove minced garlic (I used the kind in the jar)
1 can condensed chicken broth (or 1 cup of water with a chicken boullion cube dissolved in it)
2 tbsp cornstarch
1 tbsp lite soy sauce
1/2 tsp ground ginger

In a skillet, use 1/2 tbsp of the oil to stir fry the shrimp until pink and no longer gray.  Remove the shrimp from the pan and set aside.  In the same skillet, add the remaining oil, veggies, and garlic and stir fry until tender-crisp.  Meanwhile, in a bowl, combine the broth, cornstarch, soy sauce and ginger and stir until the cornstach disolves and the mixture is smooth.  Add the shrimp back to the veggies and add the broth mixture.  Stir constantly over medium heat until the broth mixture boils and thickens.

I gave it to my DH on top of some rice, but I ate it plain. 

For four one cup servings, here is the nutritional info (I could only eat 1/2 cup, and I made sure I had 2 oz of shrimp):

Calories		196.6
Total Fat		5.9 g
	Saturated Fat	1.1 g
	Polyunsaturated Fat	1.3 g
	Monounsaturated Fat	3.1 g
Cholesterol		173.5 mg
Sodium		736.1 mg
Potassium		464.5 mg
Total Carbohydrate		10.0 g
	Dietary Fiber	1.9 g
	Sugars	0.7 g
Protein		25.8 g