Ww 4 Points - Kung Pao Shrimp

• 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

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.

chicken broth, sake, soy sauce, honey, chiligarlic sauce, cornstarch, sesame oil, canola oil, shrimp, scallions, fresh ginger, garlic, broccoli florets, bamboo shoots

Taken from www.food.com/recipe/ww-4-points-kung-pao-shrimp-247936 (may not work)