Serves 2 with leftovers - Doesn't quite serve 4

YOU WILL NEED:

• 1 # shrimp

I keep frozen shrimp on hand (look for uncooked, tail on, deveined). Just empty the contents of the bag into a colander and run cold water over the shrimp for a few minutes to thaw. Pat dry before cooking.

Also:

• Broccoli
• Chicken broth
• Sesame oil
• Soy sauce
• Rice Vinegar
• Garlic 
• Fresh ginger
• Yellow onion
• Green onion

METHOD

Combine in a small mixing bowl:

• 2 T soy sauce
• 2 t cornstarch 

Try to get all the lumps out. Then whisk in:

• ½ cup chicken or vegetable broth
• 2 T rice vinegar
• 1 t sesame oil
•  Pinch chili flakes

Heat 1-2 T canola oil in a large skillet or wok. Add:

• 2 cloves garlic, thinly sliced
• 1 T fresh ginger, minced
• 2 green onions, sliced thinly 
  

Sprinkle shrimp with kosher salt and add to the pan. Cook through, about 3-5 minutes.

Remove shrimp from pan and reserve.

Add:

• 3 cups broccoli pieces
• 1 onion, halved and sliced

Cook over medium heat for 5 minutes or until the broccoli softens a bit.  Return shrimp to the pan and add the liquid ingredients. Cook for 2-3 minutes until thickened.

Serve immediately.