Garlic Shrimp with Asian Sauce

Heat oils over medium heat. Add garlic, ginger and shrimp and saute until shrimp are bright pink. Don’t overcook or they will be tough and chewy. Remove from skillet. Add broth and oyster sauce to the skillet, mixing well and scraping the bottom of the skillet to loosen all the browned goodies. Bring to a boil and thicken with the cornstarch and water slurry (mix them together first, before adding to the broth mixture). Add shrimp and combine. Then serve over rice or noodles.

(I usually double the sauce ingredients; it’s good over rice by itself. Good lunch for the next day.)