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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 fresh gingerroot, minced |
1 lb uncooked medium shrimp, peeled & deveined |
2 cups hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy suace, hoisin sauce, and seasame oil; set aside.
2. In a large nonstick skillet or wok, stir fry broccoli in canola oil until crisp-tender. Add the onions, garlic, and gigner; stirfry for 3-4 minutes or until vegetables are tender. Add shrimp; stir fry for 4-5 minutes longer or until shrimp turn pink.
3. Stir in corstartch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
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