Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 264

% Daily Value *
Total Fat 9g12%
Saturated Fat 2g10%
Cholesterol 239mg80%
Sodium 1468mg64%
Total Carbohydrate 15g6%
Dietary Fiber 3g11%
Total Sugars 2g
Protein 30g59%
Vitamin C 52mg58%
Calcium 146mg11%
Iron 1mg6%
Potassium 555mg12%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Trout Tacos


  1. 2 cups clean broccoli florets
  2. 1 tablespoon water
  3. 2 tablespoons peanut oil
  4. 4 massive cloves garlic, minced
  5. 1 cup low-sodium fowl broth
  6. 1 tablespoon soy sauce
  7. 1 tablespoon oyster sauce
  8. 2 teaspoons grated clean ginger root
  9. 1 pound uncooked medium shrimp, peeled and deveined
  10. ΒΌ cup canned water chestnuts, drained
  11. 2 tablespoons cornstarch


Combine broccoli and water in a glass bowl; steam in microwave oven till slightly tender, 2 to a few mins.

Heat peanut oil in a large skillet or wok over medium-high warmness. Add garlic and cook dinner till aromatic, approximately 1 minute. Reduce warmth to low. Add fowl broth, soy sauce, oyster sauce, and ginger root to the garlic; convey to a boil. Add shrimp; prepare dinner and stir until the shrimp turn red, 3 to 4 mins.

Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about five mins.