Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
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