Shrimp in spicy garlic sauce with ginger rice

Ingredients:

• 0.6 kg large shrimp, peeled and deveined
• 350 g broccoli florets (about 6 cups)
• 4 thin slices fresh peeled ginger root + 2 tbsp. minced ginger
• 1.5 cups jasmine rice
• 0.5 cups lightly salted chicken broth
• 1/3 cup ketchup
• 2 tablespoons hot garlic sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1/4 cup vegetable oil

Preparation:

1. In a medium saucepan, combine 2 1/4 cups water and ginger pieces and bring to a boil over high heat. Add the rice and return to a boil. Cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Fluff the rice with a fork and cover.
2. Meanwhile, in a measuring cup, combine the chicken broth, ketchup, hot garlic sauce, oyster sauce, cornstarch, and 1/2 cup water. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until translucent, 1-2 minutes per side. Transfer to a large bowl.
3. Add the broccoli and 1/2 cup water to the pan and cook, stirring occasionally, until the broccoli is crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
4. Add the remaining 2 tablespoons of vegetable oil to the pan. Add the minced ginger and fry until golden brown, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and stir, adding a little water if necessary to thin the sauce. Serve with rice.