2 c. cooked rice (we use brown or Basmati which is a nice light rice)
1 Tbls. + 1 t. cornstarch
3/4 c. reduced sodium chicken broth
2 Tbls. Kikkoman low sodium soy sauce
2 Tbls. hoisin sauce
1-1/2 t. sesame oil
3 c. fresh broccoli florets
1 Tbls. canola oil
4 green onions, chopped
3 garlic cloves, minced
2 t. minced fresh gingerroot
1 lb. uncooked medium shrimp, peeled & deveined
1/4 t. red pepper flakes, optional
Prepare rice according to package directions.
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in canola oil until tender-crisp.
Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender.
Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in red pepper flakes just before serving, if desired.