Ww 4 Points - Kung Pao Shrimp

• low sodium chicken broth↗3⁄4 cup
• sake or rice wine↗1⁄4 cup
• low sodium soy sauce↗2 tablespoons
• honey↗2 tablespoons
• chili-garlic sauce↗1 tablespoon
• cornstarch↗1 tablespoon
• sesame oil↗1 teaspoon

  dark

• canola oil↗2 teaspoons
• medium shrimp↗1 lb

  peeled and deveined

• scallions↗3

  chopped

• minced fresh ginger2 tablespoons
• garlic↗2

  minced

• broccoli florets↗4 cups
• bamboo shoots1 can

  drained

Step-by-step instructions

1. 1

   Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.

2. 2

   Heat nonstick large skillet on med-high heat until drop of water sizzles.

3. 3

   Add oil and shrimp.

4. 4

   Stir-fry until shrimp are opaque, then transfer shrimp to a plate.

5. 5

   Add the scallions, ginger, and garlic; stir-fry until fragrant.

6. 6

   Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.

7. 7

   Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.

8. 8

   4 Points for 1-1/4 cups.