I wanted to recreate my favorite Chinese shrimp and broccoli takeout dish. After several attempts, here is the result! Serve over hot cooked rice.
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
- ¼ cup canned water chestnuts, drained
- 2 tablespoons cornstarch
Directions
Step 1
Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
Step 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.
Step 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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 264 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat2g | 10% |
Cholesterol239mg | 80% |
Sodium1468mg | 64% |
Total Carbohydrate15g | 6% |
Dietary Fiber3g | 11% |
Total Sugars2g | |
Protein30g | |
Vitamin C52mg | 260% |
Calcium146mg | 11% |
Iron1mg | 6% |
Potassium555mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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