Ingredients

• 1 tablespoon oil
• 3/4 lb. shelled, deveined, uncooked medium shrimp
• 2 garlic cloves, minced
• 1/4 cup water
• 1 (14-oz.) pkg. frozen broccoli florets
• 1 small onion, chopped
• 1 teaspoon grated gingerroot
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1

Directions

1. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 5 to 6 minutes or until shrimp turn pink, stirring constantly. Remove shrimp from skillet; cover to keep warm.

2. In same skillet, bring water to a boil over medium-high heat. Stir in frozen broccoli, onion and gingerroot. Cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add warm shrimp.

3. In small bowl, combine cornstarch and soy sauce; blend well. Stir into hot shrimp mixture. Cook, stirring constantly, 1 to 2 minutes or until glaze has slightly thickened and covers all ingredients. If desired, serve with hot cooked rice or pasta.

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