Ingredients
4
4 servings
- •2 cups fresh broccoli florets
- •1 tablespoon water
- •2 tablespoons peanut oil
- •4 large cloves garlic, minced
- •1 cup low-sodium chicken broth
- •1 tablespoon soy sauce
- •1 tablespoon oyster sauce
- •2 teaspoons grated fresh ginger root
- •1 pound uncooked medium shrimp, peeled and deveined
- •0.25 cup canned water chestnuts, drained
- •2 tablespoons cornstarch
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 15g
- Fat: 9g
- Fiber: 3g
- Protein: 30g
- Sugar: 2g
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