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Shrimp And Broccoli Saute

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Reduced-sodium soy sauce

    2. 1/4 cup 59ml Chicken broth - , defatted*

    3. 2 tablespoons 30ml Water

    4. 2 teaspoons 10ml Cornstarch

    5. 1 teaspoon 5ml Packed brown sugar

    6. 1 tablespoon 15ml Vegetable oil

    7. 1 -- (1 1/2-inches) peeled fresh ginger, cut into 1/4 inch 1 Slices 2 Garlic - halved

    8. 1 Onion - thinly sliced (medium)

    9. 1 lb 454g / 16oz Medium shrimp - peeled and deveined

    10. 1/8 teaspoon 0.6ml -- (to 1/4) red pepper flakes

    11. 4 cups 584g / 20oz Small broccoli florets - cooked

    12. 1 cup 160g / 5.6oz Long-grain rice - cooked

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Combine soy, broth, water, cornstarch and brown sugar in bowl.

    2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, 5 minutes.

    3. Stir in shrimp and pepper, then stir in soy mixture. Cover and simmer, stirring once, until shrimp are opaque, 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice. *To defat broth: Freeze the both for 30 minutes until fat solidifies on top. Remove fat with slotted spoon.

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