Description
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Ingredients
- 2 cups fresh broccoli florets
- 1 tablespoon water
- 2 tablespoons peanut oil
- 4 large cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons grated fresh ginger root
- 1 pound uncooked medium shrimp, peeled and deveined
- ΒΌ cup canned water chestnuts, drained
- 2 tablespoons cornstarch
Instructions
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender
- 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant
- about 1 minute. Reduce heat to low; add chicken broth
- soy sauce
- oyster sauce
- and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink
- 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4