shrimp and broccoli headerI’ve always found that the vegetables from Chinese take-out restaurants (so, Americanized Chiense food I suppose) have had a distinct texture and flavour. They always seem to have a nice balance of crunch and tenderness. And that sauce! What is that sauce? You know the one, right? No? Okay…

Well, after making this dish last night, I figured it out! I’m elated to share it with you. This dish was as good as any ol’ Chinese take-out and probably healthier since I know what went into it. I’m not knocking Chinese take-out, though. Heck no. I’m just glad that I can make this at home whenever I want now, and it’s simple. Despite my previous beliefs, there is no big secret here.

shrimp and broccoli in garlic sauce



  1. 2 cups of fresh broccoli florets
  2. 1 large carrot, sliced
  3. 1 lb of uncooked shrimp, shelled and deveined
  4. 2 tablespoons of sesame oil
  5. 4 large cloves of garlic, minced
  6. 1 cup of low-sodium chicken broth
  7. 2 tablespoons of soy sauce
  8. 1/2 teaspoon of fish sauce
  9. 2 teaspoons of grated fresh ginger root
  10. 1/2 cup of water chestnuts, sliced
  11. 2 tablespoons of corn starch

Steam the broccoli and carrots in a steamer for approx. 4-5 minutes or until tender.

Heat the sesame oil in a large skillet or wok over medium-high heat. Sautee the minced garlic until fragrant (approx. 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 approx. 3-4 minutes, stirring occasionally, until the shrimps turn 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 corn starch gradually until the sauce thickens (approx. 5 minutes).

Serve over rice or eat it on it’s own!