Source: Weight Watchers, Make it in Minutes
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 tablespoons sherry (water can be substituted)
2 teaspoons corn starch
1 tablespoon Asian (dark) sesame oil
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon grated peeled fresh ginger
1 clove garlic, minced
2 large scallions, chopped
1 (8 oz) can baby corn, drained
2 teaspoons sesame seeds
Combine the hoisin sauce, soy sauce, sherry, honey and cornstarch in a small bowl.
Heat 2 teaspoons of the oil in a large nonstick skillet (or wok) over medium-high heat. Add the shrimp and stir-fry until pink, 3-4 minutes; transfer the shrimp to a bowl. To the skillet, add the remaining teaspoon oil, the ginger, garlic and scallions; stir-fry 30 seconds. Add the snow peas and baby corn and stir-fry until the snow peas are bright green, about 3 minutes. Stir in the hoisin mixture and the reserved shrimp. Bring to a boil and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat and stir in the sesame seeds.
Serve with rice or Chinese noodles.