Ingredients

The following ingredients have 4 Servings
  • 1 lb large shrimp (peeled and deveined)
  • 2 tbs vegetable oil
  • 8 oz can sliced water chestnuts (drained)
  • 2 cups broccoli florets
  • 1 clove garlic (finely minced)
  • 2 tbs honey
  • 1 cup chicken stock
  • 1 tbs low-sodium soy sauce
  • 1 tsp dark sesame oil
  • 1 tsp fresh ginger
  • 1 clove garlic (finely minced)
  • 2 tbs cornstarch

Instruction

  • Pat shrimp dry with paper towels.
  • Add the cornstarch to a small bowl then add the remaining sauce ingredients; stir well
  • Heat the oil in a large, deep skillet or wok over high heat. Add the shrimp and garlic. Drizzle the shrimp with the honey.
  • Stir fry until shrimp are pink and lightly crusted and brown. Add the sliced water chestnuts.
  • Add the broccoli and stir fry until it is bright green.
  • Stir the sauce again so it's well blended and add to the shrimp and broccoli. Stir and bring to a boil. Cook for 1 minute to cook the cornstarch.
  • Serve immediately over rice.
  • 1/2 tsp of powdered ginger may be substituted.
  • If you want a little heat in this dish, sprinkle with a little red pepper flakes.