Needed to jot this down before it got lost in the kitchen! I tore this recipe out of "Healthy Cooking" magazine and had it on the counter along with a big stack of recipes that I want to try. I made a few changes to suit our tastes and to bump up the veggie factor (marked with a *). It was tasty!
We had it over brown rice, cooked in some chicken broth to give it some ooomph, and a spicy cucumber salad (cut up cuke and sliced onion tossed with salt, pepper, crushed red pepper, mirin and rice vinegar).
Hoisin Shrimp Broccoli
(Source: Healthy Cooking - tasteofhome.com/healthycooking)
1 T cornstarch
1/3 C chicken broth
1 T soy sauce*
2 T hoisin sauce*
1 tsp sesame oil
3 C fresh broccoli florets
1 C sliced mushrooms*
1/2 C onion, cut into a large dice*
1 serrano chili pepper, minced*
3 garlic cloves, minced
1/2 T minced fresh ginger*
1 lb cooked shrimp (it called for raw, but this is what I had in the freezer)
2 C hot cooked rice
In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce, hoisin and sesame oil. Set aside
In a large non-stick skillet or wok, heat 1 tsp canola oil. Add broccoli, onion, mushrooms, chili pepper and stir-fry until crisp tender (a few minutes). Add garlic, ginger and stir fry for an additional few minutes. Add shrimp, stir-fry until heated thru. At this point, I also added an extra tsp of sesame oil and a little sprinkle of salt because it needed a little something.
Stir in cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.