James Carrier
Yield
Makes 4 servings

Notes: Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves.

How to Make It

Step 1

In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.

Step 2

Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

Step 3

In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

Step 4

Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

Step 5

Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

Ratings & Reviews

Tasty, but needs work

Patten
October 22, 2016
I'm disappointed in myself. I consider myself a good cook and should have know that there wasn't enough cornstarch to thicken the sauce. It was waaaay too thin. I used rice wine vinegar because I didn't have white wine vinegar. Plus, I like rice wine vinegar. Hubby liked the flavors and so did I. I'll just add more cornstarch next time.

amberf's Review

amberf
August 18, 2010
This sauce was too vinegar-y and just not tasty.

Patten's Review

ORNurse
November 17, 2009
i think this will be my go-to chinese sauce. would be great for chicken as well. we will have this one again!