Ingredients

• 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 cups canned water chestnuts , drained
• 2 tablespoons cornstarch

Instructions

1. 1 Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2. 2 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.
3. 3 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 per serving