Kung Pao Shrimp
From Weight Watchers Take Out Tonight!  (2002, Weight Watchers International)

• ¾ cup low-sodium chicken broth
• ¼ cup sake or rice wine
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon chile-garlic sauce
• 1 tablespoon cornstarch
• 1 teaspoon Asian (dark) sesame oil
• 2 teaspoons canola oil
• 1 pound medium shrimp, peeled and deveined
• 3 scallions, chopped
• 2 tablespoons minced ginger
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 (8-ounce) can bamboo shoots, drained

Combine the broth, sake or rice wine, soy sauce, honey, chile-garlic sauce, cornstarch, and sesame oil; set aside.

Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles.  Swirl in the canola oil, then add the shrimp.  Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.  Add the scallions, ginger, and garlic.  Stir-fry 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 constantly, until the mixture boils and thickens, about 1 minute.

Per serving (1 ¼ cups)>:  188 calories, 5 g fat, 1 g saturated fat, 135 mg cholesterol, 661 mg sodium, 19 g carbohydrate, 3 g fiber, 19 g protein, 78 mg calcium