Succulent shrimp and tender broccoli bathed in savory garlic sauce.
I wanted to recreate my favorite Chinese shrimp and broccoli takeout 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
- ¼ cup canned water chestnuts, drained
- 2 tablespoons cornstarch
Directions
- Step 1:Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Step 2:Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.
- Step 3:Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.
