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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.
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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.

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