Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
2cupsfresh broccoli florets
1tablespoonwater
2tablespoonspeanut oil
4large clovesgarlic, minced
1cuplow-sodium chicken broth
1tablespoonsoy sauce
1tablespoonoyster sauce
2teaspoonsgrated fresh ginger root
1pounduncooked medium shrimp, peeled and deveined
¼cupcanned water chestnuts, drained
2tablespoonscornstarch
Directions
Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.
Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.
Nutrition Facts (per serving)
| 266 | Calories |
| 10g | Fat |
| 16g | Carbs |
| 30g | Protein |
