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Crunchy, tender and tossed in a delicious garlic sauce, this side dish is so good you might eat it all as your main course!
Steam the broccoli and carrots in a steamer for approximately 4-5 minutes or until tender.
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and saute until fragrant (approximately 1 minute). Reduce the heat to low and add the chicken broth, soy sauce, fish sauce and grated ginger root. Bring the mixture to a boil. Add the shrimp and cook for approximately 3-4 minutes, stirring occasionally, until the shrimp turns pink. Don’t overcook, or the shrimp will shrink and turn rubbery.
Toss in the steamed vegetables and the water chestnuts. Toss the mixture enough to coat everything. Stir in the cornstarch gradually and keep stirring until the sauce thickens (approximately 5 minutes).
Serve over rice or eat it on it’s own!
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