Shrimp And Vegetable Stir Fry

• 3/4 lb cleaned shrimp
• 3 teaspoons cornstarch, divided
• 1/8 teaspoon ground ginger
• 1 garlic clove, minced
• 1/2 lb fresh broccoli (about 1/2 bunch)
• 4 tablespoons oil, divided (sesame oil adds more flavor)
• 1 cup cold water
• 1 chicken bouillon cube
• 6 ounces frozen pea pods, thawed
• 1 tablespoon soy sauce

1. In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
2. Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
3. Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
4. Heat 3 tablespoons oil in large skillet or wok over medium heat.
5. Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
6. Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
7. Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
8. Add pea pods; cook 1 minute.
9. Add cornstarch mixture; cook until bubbly.
10. Add shrimp and cook until sauce thickens.
11. Serve over steamed rice.

shrimp, cornstarch, ground ginger, garlic, fresh broccoli, oil, cold water, chicken, pods, soy sauce

Taken from www.food.com/recipe/shrimp-and-vegetable-stir-fry-377874 (may not work)