Ingredients
- 3/4 lb. peeled and deveined uncooked medium shrimp
- 3 tsps cornstarch, divided
- 1/8 tsp ground ginger
- Dash of garlic powder
- 1/2 lb. fresh broccoli (1/2 bunch)
- 4 Tbsps butter, divided in half
- 1 cup cold water
- 1/2 tsp instant chicken bouillon granules
- 1 pkg (6 oz) frozen pea pods, thawed
Preparation
Step 1
Mix shrimp, 1 tsp cornstarch, ginger and garlic. Cover and refrigerate. Remove tough ends from broccoli. Cut stalk into ¾ inch pieces; cut head into flowerettes. Add broccoli to 1 quart boiling water. Cook 1 minute, covered. Drain and rinse under cold water. Drain and set aside.
Melt 1 tablespoon butter in large skillet over moderate heat. Add shrimp mixture. Cook and stir until shrimp are opaque and white. Remove from skillet and set aside.
Combine cold water, 2 tsp cornstarch and bouillon granules in small bowl.
Melt remaining 1 tablespoon butter in same large skillet. Add broccoli, cook and stir over moderate heat until tender. Add pea pods; cook and stir 1 minute.
Add cornstarch mixture and stir until mixture begins to bubble.
Add shrimp. Cook and stir until mixture thickens and bubbles. Serve over rice if desired.