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Shrimp: Hoisin Shrimp & Broccoli

Serve over rice

Ingredients

  • 2 c. cooked rice (we use brown or Basmati which is a nice light rice)
  • 1 Tbls. + 1 t. cornstarch
  • 3/4 c. reduced sodium chicken broth
  • 2 Tbls. Kikkoman low sodium soy sauce
  • 2 Tbls. hoisin sauce
  • 1-1/2 t. sesame oil
  • 3 c. fresh broccoli florets
  • 1 Tbls. canola oil
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 2 t. minced fresh gingerroot
  • 1 lb. uncooked medium shrimp, peeled & deveined
  • 1/4 t. red pepper flakes, optional

Instructions

Prepare rice according to package directions.

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry broccoli in canola oil until tender-crisp.

Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender.

Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in red pepper flakes just before serving, if desired.