Hoisin Shrimp & Broccoli

• 1 tablespoon cornstarch
• 1/3 cup reduced-sodium chicken broth
• 4 1/2 teaspoons reduced sodium soy sauce
• 4 1/2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 3 cups fresh broccoli florets
• 1 tablespoon canola oil
• 4 green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh gingerroot, minced
• 1 lb uncooked medium shrimp, peeled & deveined
• 2 cups hot cooked rice

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy suace, hoisin sauce, and seasame oil; set aside.
2. In a large nonstick skillet or wok, stir fry broccoli in canola oil until crisp-tender. Add the onions, garlic, and gigner; stirfry for 3-4 minutes or until vegetables are tender. Add shrimp; stir fry for 4-5 minutes longer or until shrimp turn pink.
3. Stir in corstartch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

cornstarch, chicken broth, soy sauce, hoisin sauce, sesame oil, fresh broccoli florets, canola oil, green onions, garlic, fresh gingerroot, shrimp, rice

Taken from www.food.com/recipe/hoisin-shrimp-broccoli-371557 (may not work)