Chinese Shrimp w/ Broccoli

Living in the UK and the Caribbean has taught me that popular Chinese food in the US is unique to the US. It is different from Chinese food in China as most people already know, but it is also different from Chinese food in other Western countries. Growing up in the US has left me with a taste for American-style Chinese food, so that is what I was trying to re-create in this dish. As with many Chinese dishes, it is stir-fried on high heat, so it is a quick and easy, yet delightfully delicious dish.

Ingredients:

     8 oz. large shrimp, uncooked, peeled, and deveined

     2 heads of broccoli

     1/3 cup of soy sauce

     1/4 cup of chicken broth

     1/2 tbsp sesame oil

     2 tbsp white sugar

     1 tbsp cornstarch

     1/8 cup of water

     2 small garlic cloves, chopped finely

     1/2 tsp fresh minced ginger

     2 tbsp vegetable oil

Mix together the soy sauce, chicken broth, sesame oil, and sugar in a small bowl, set aside. In another small container, add the cornstarch to the water and stir to dissolve.

Wash and chop the broccoli into florets. Heat the vegetable oil in a wok, and add the minced ginger and garlic. Fry for a few seconds until aromatic, being careful not to brown the garlic. Add the broccoli florets and stir fry for a few minutes, until the broccoli is cooked to desired tenderness. If necessary, add a little bit of water to the wok and cover to help steam the broccoli. Remove the broccoli from the wok and set aside. Add the shrimp to the wok, and cook on medium-high heat until one side is pink. Flip the shrimp over to cook the other side.  

Add the soy sauce mixture to the shrimp and bring to a boil. Allow the sauce to reduce slightly, then add the cornstarch mixture. The sauce should immediately begin to thicken. Return the broccoli to the wok, stir, and remove from heat. Serve with white rice.