Kung Pao Shrimp

Made this for dinner tonight - yummy! This is from the Weight Watchers Cookbook "Take-Out Tonight"

It was just the right amount of heat, but if you don't like things spicy you can reduce the amount of chili-garlic sauce.

3/4c low sodium/fat free chicken broth
1/4c rice wine or sake
2 tbsp reduced sodium soy sauce
2 Tbsp honey
1 tbsp chili -garlic sauce
1 tbsp cornstarch
1 tsp Asian sesame oil (dark)
2 tsp canola oil (I used coconut oil)
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh garlic
2 garlic cloves, minced
4 cups broccoli florets (I used the broccolette, baby broccoli)
1 (8oz) can bamboo shoots, drained

1) Combine the broth, sake, soy sauce, honey, chili-garlic sauce, cornstarch and sesame oil in a bowl; set aside.

2)Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, then add the shrimp. stir-fry until just opaque in the center, about 3 minutes, transfer to a bowl. Add the scallions, ginger and garlic to the pan; stir fri until fragrant, about 30 seconds. add the broccoli florets and bamboo shoots; stir fry until crisp-tender, about 2 minutes. Add the broth mixture and the shrimp. cook, stirring constantlyuntil the mixture boils and thickens, about 1 minute.

4 servings (1 1/4 c per serving)
calories 188
fat 5g, 1g saturated
135 mg cholesterol
661mg sodium
19g carbs
3g fiber
19g protein
78 mg calcium