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Shrimp and Broccoli Stir-Fry
⅓ cup oyster-flavored sauce
3 tablespoons cornstarch
1½ cups water
3 tablespoons vegetable oil, divided
1 pound medium sized shrimp, shelled and deveined
2 teaspoons minced fresh ginger root
1 small onion, sliced and separated into rings
1 pound fresh broccoli florets
1 8-ounce can sliced water chestnuts, drained
- Combine oyster sauce, cornstarch and water, set aside.
- Preheat 2 tablespoons oil in Wok at 375°F/190.5°C. Add shrimp and ginger root, stir-fry 1 to 1 ½ minutes. Push up side.
- Add remaining tablespoon of oil to Wok. Add onion, broccoli and water chestnuts, stir-fry 3 to 4 minutes or until vegetables are crispy tender. Push up side.
- Add cornstarch mixture and stir until thickened. Combine all ingredients. Reduce heat to warm for serving.