Kung Pao Shrimp
3 Weight Watchers Points® Per Serving
Ingredients
- 3 tablespoons reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon toasted sesame oil
2 tablespoons peanut oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon ginger root, minced
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds uncooked large shrimp, peeled, deveined, and patted dry
3 cups uncooked sugar snap peas, strings removed
1/2 teaspoon table salt
1 medium uncooked bell pepper, red, diced
2 medium uncooked scallions, chopped
Directions
- Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in a cup, then set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, for 1 minute, letting shrimp begin to sear. Stir-fry for 30 seconds, until shrimp are lightly browned but not cooked through.
- Add snap peas and salt. Stir-fry for 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry for 1 to 2 minutes or until shrimp are just cooked and vegetables are crisp and tender.
- Plate and enjoy!
Serving size: 1⅓ cups
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 19 minutes, 59 seconds