Kung Pao Shrimp

I love Chinese food and to come across so many yummy WW Chinese food recipes makes me happy. :-)

I made this for dinner a couple of weeks ago and for me, there is no need to order take-out any more.  I found this recipe in the WW "Take-out Tonight" cookbook.

Kung Pao Shrimp
Serves: 4
Points: 4

Ingredients

3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp corn starch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained

Instructions

1) Combine the broth, sake or rice wine, 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 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.

Beef in Garlic Sauce

Okay, I haven't made this yet, but will be tonight.  Here's hoping it comes out well!  This is from the WW "Flex & Core" cookbook.

Beef in Garlic Sauce
Serves: 4
Points: 3 (add 3 points to each serving for each 1 cup of brown rice)

Ingredients

5 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1 jalapeno pepper seeded and minced
3/4 pound boneless sirloin steak trimmed of visible fat and cut into 2x1/8 inch strips
4 scallions cut into 1-inch pieces
2 cups fresh snow peas
1/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp sherry or dry vermouth
1 tsp sugar
1 1/2 tsp cornstarch
1 tbsp cold water

Instructions

1) Spray a large nonstick skillet or wok with nonstick spray and set over high heat until a drop of water sizzles.  Add the garlic, ginger and jalapeno; stir-fry until fragrant, about 1 minute.

2) Add the beef strips and stir-fry until browned, about 3 minutes.  Add the scallions and snow peas; stir-fry about 1 minute.  Add the broth, soy sauce, sherry, and sugar; bring to a simmer.  Reduce heat and simmer, stirring occasionally, about 2 minutes.

3) Combine the cornstarch and water in a small bowl until smooth.  Add the cornstarch mixture to the wok and cook stirring constantly until thickend, about 30 seconds.