Recipe by Shelby Jo
Mary Kisinger of Calgary, AB submitted this tasty recipe to Taste of Home's Healthy Cooking. From the magazin -- "This healthy, dish looks great and is easy to prepare. You'll love it."
Top Review by MariaLuisa
We've been using this wonderful recipe for years -- it's one of my favorites. I do make some adjustments, though: I double the quantities of the broth and hoisin, and I add some water when cooking the broccoli. It's also great with chicken, and sometimes I add tofu if I want to stretch it. A pinch of red pepper flakes is also a nice touch.
- 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 See How It's Made
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy suace, hoisin sauce, and seasame oil; set aside.
- 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.
- 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.