5/5
(1 Votes)
Ingredients
- 1 tablespoon cornstarch
- 1/3 cup reduced-sodium chicken broth
- 4-1/2 teaspoons reduced-sodium soy sauce
- 4-1/2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 3 cups fresh broccoli florets
- 1 tablespoon canola oil
- 4 green onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups hot cooked rice
Preparation
Step 1
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings. 289 calories
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