I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Ingredients
- broccoli florets: 2 cups (fresh)
- water: 1 Tbsp
- peanut oil: 2 Tbsp
- garlic: 4 large cloves (minced)
- low-sodium chicken broth: 1 cup
- soy sauce: 1 Tbsp
- oyster sauce: 1 Tbsp
- ginger root: 2 tsp (fresh; grated)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- canned water chestnuts: 0.25 cup (drained)
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
-
Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
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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.
