Kung Pao Shrimp
4 servings
1 P, 1 S 3/4 cup lo sodium chicken broth 1/4 cup sake or rice wine 2 Tbsp lo sodium soy sauce 2 tbsp honey 1 tbsp chili-garlic sauce 1 tbsp cornstarch 1 tsp sesame oil (dark if possible) 2 tsp canola oil 1 lb medium shrimp, peeled and deveined 3 scallions chopped 2 tbsp minced peeled fresh ginger 2 garlic cloves minced 4 cups broccoli florets 1 8oz can bamboo shoots, drained Combine broth, sake or rice wine, soy sauce, honey, chili garlic sauce, cornstarch, and sesame oil in a bowl and set aside Heat a nonstick wok or a large deep skillet over med high heat until drop of water sizzles. Swirl in the canola oil and add shrimp. Stir fry until just opaque in the center, about 3 mins and transfer to plate. Add scallions, ginger and garlic and stir fry until fragrant about 30 seconds. Add the broccoli and bamboo shoots and stirfry until crisp tender about 2 minutes. Add the broth mixture and shrimp and cook stirring constantly until the mixture boils and thickens, about 1 minute |
Bumping up for Dan :)
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Think I'll try this on the weekend! Thanks!
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