Ingredients

Instructions

  1. In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
  2. Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
  3. Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
  4. Heat 3 tablespoons oil in large skillet or wok over medium heat.
  5. Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
  6. Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
  7. Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
  8. Add pea pods; cook 1 minute.
  9. Add cornstarch mixture; cook until bubbly.
  10. Add shrimp and cook until sauce thickens.
  11. Serve over steamed rice.