Ww 4 Points - Kung Pao Shrimp |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From WW Take Out Tonight Ingredients:
3/4 cup low sodium chicken broth |
1/4 cup sake or 1/4 cup rice wine |
2 tablespoons low sodium soy sauce |
2 tablespoons honey |
1 tablespoon chili-garlic sauce |
1 tablespoon cornstarch |
1 teaspoon sesame oil (dark) |
2 teaspoons canola oil |
1 lb medium shrimp, peeled and deveined |
3 scallions, chopped |
2 tablespoons minced fresh ginger |
2 garlic cloves, minced |
4 cups broccoli florets |
1 (8 ounce) can bamboo shoots, drained |
Directions:
1. Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
2. Heat nonstick large skillet on med-high heat until drop of water sizzles.
3. Add oil and shrimp.
4. Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
5. Add the scallions, ginger, and garlic; stir-fry until fragrant.
6. Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
7. Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
8. 4 Points for 1-1/4 cups.
|
|