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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
  • 1/4 cup canned water chestnuts, drained
  • 2 tablespoons cornstarch
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Directions

  1. Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  2. Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.