Ingredients
1
tablespoon oil
3/4
lb. shelled, deveined, uncooked medium shrimp
2
garlic cloves, minced
1/4
cup water
1
(14-oz.) pkg. frozen broccoli florets
1
small onion, chopped
1
teaspoon grated gingerroot
1
tablespoon cornstarch
2
tablespoons soy sauce
Preparation
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 5 to 6 minutes or until shrimp turn pink, stirring constantly. Remove shrimp from skillet; cover to keep warm.
In same skillet, bring water to a boil over medium-high heat. Stir in frozen broccoli, onion and gingerroot. Cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add warm shrimp.
In small bowl, combine cornstarch and soy sauce; blend well. Stir into hot shrimp mixture. Cook, stirring constantly, 1 to 2 minutes or until glaze has slightly thickened and covers all ingredients. If desired, serve with hot cooked rice or pasta.
