WEIGHT WATCHER STIR FRY RECIPES

Steps:

• In a medium saucepan, bring 3 c water to a boil over high heat; add broccoli. Cook, stirring, 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shaking well to remove excess water.
• In a small bowl, combine broth, sherry, soy sauce and cornstarch.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add ginger and red pepper flakes; stir-fry 10 seconds or until aromatics are fragrant. Add broccoli, shiitake mushrooms and water chestnuts; stir-fry 1 minute. Add cherry tomatoes; stir-fry 15 seconds or until just combined. Sprinkle on salt.
• Re-stir sherry mixture and swirl into wok; stir-fry 1 minute or until vegetables are crisp-tender and tomatoes have wilted.
• Serving size: 3/4 c

Steps:

• On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
• Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
• Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
• In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
• Return beef and accumulated juices to pan; toss to coat. Serve.
• Yields about 1 1/4 cups per serving.