Ww 4 Points - Kung Pao Shrimp - cooking recipe

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

Preparation

Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
Heat nonstick large skillet on med-high heat until drop of water sizzles.
Add oil and shrimp.
Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
Add the scallions, ginger, and garlic; stir-fry until fragrant.
Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
4 Points for 1-1/4 cups.