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
