6 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
2 teaspoons dark sesame oil, divided
4 cups small broccoli florets
2 pounds large shrimp, peeled and deveined
8 garlic cloves, minced
1/3 cup sugar
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
1 (8-ounce) can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons thinly sliced green onion tops
How to Make It
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, and sauté 4 minutes. Add 1 teaspoon sesame oil, shrimp, and minced garlic, and sauté 4 minutes or until the shrimp are done.
Combine sugar and next 4 ingredients (sugar through chili paste). Add to skillet; cook 1 minute, stirring constantly. Stir in sliced water chestnuts. Serve over rice, and sprinkle with green onions.
Note: You can find red chili paste, which comes in a bottle, in the Asian section of your supermarket.