I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
198 Calories
Recipe Instructions
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. 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.
Ingredients
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
2 cups fresh broccoli florets
2 tablespoons peanut oil
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
