30 minutes and you have this? Well, actually in less than 30 minutes you can make this delicious meal! It was so good. I served it over whole wheat spaghetti, but would be great over rice as well. My almost three year old daughter loved it!
1 Tbsp cornstarch
1/3 cup reduced-sodium chicken broth
4 1/2 tsp reduced-sodium soy sauce
4 1/2 tsp hoisin sauce
1 tsp sesame oil
3 cups fresh broccoli florets
1 Tbsp canola oil
3 garlic cloves, minced
1 lb uncooked medium shrimp, peeled and deveined
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 crisp-tender. Add the garlic, stir-fry for 1-2 minutes. Add shrimp, stir-fry 4-5 minutes longer or until shrimp are pink.
Stir in the cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened.
Recipe from Taste of Home Healthy Cooking Magazine