Ingredients
3tbspketchup
3tbspsoy sauce
4tspsugar
1tbspAsian chili sauce,(such as sambal oelek)
2tbspcornstarch
2½tbsprice vinegar
1cuplow sodium chicken broth
3tbspvegetable oil
1bunchscallions,finely sliced, light and dark green parts divided
2tbspfresh ginge,finely chopped
3clovesgarlic,chopped
2lbsshrimp,peeled and deveined, thawed if frozen
2½cupsbroccoli florets
Preparation
In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, for about 2 minutes. Do not brown.
Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through. Add the sauce and broccoli to the pan.
Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through. Sprinkle the dark green scallions over top and serve with rice.
